Herb Frittata with Michigan Asparagus and Goat Cheese

Monday, 05 May 2014 / Recipe Type , , , , ,

By Michigan farmer Kathy Siler

CC photo by elmoree

Recipe adapted from Cooking Light

I recently discovered a yummy recipe for an Herb Frittata with Asparagus and Goat Cheese. Perfect for using Michigan asparagus, of course! If you haven’t yet discovered the joys of a frittata; now’s your chance. The happy sounding Italian word frittata derives from fritta and roughly translates to egg-cake. A frittata is best described as an open face “upscale” omelet, or a crust-less quiche. It usually begins in a skillet on the stove-top, and is completed to a baked or lightly broiled perfection in the oven.

It’s easily and quickly prepared (a blessing when work, gardening, farm chores or other activities gobble up your day) and lends itself to a myriad variations. You can make this frittata recipe more substantial by adding crumbled bacon or cooked sausage, sautéed onions, fresh tomato slices, or cooked potato slices. Change up the cheese and try different herbs and in-season veggies for an endless variety of options. Frittatas make an impressive presentation and a satisfying, filling meal for breakfast or brunch; lunch or supper.



  • Servings : 4
  • Time : 15 minutes


  • 6-8 ounces asparagus, trimmed and cut into 2-inch pieces (May also roast. steam or sauté asparagus)
  • 1/4 cup water
  • 3 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh dill (I used some dried dill weed from my last year's garden)
  • 3/8 teaspoon salt
  • A pinch of fresh-grated nutmeg (optional)
  • 1/4 teaspoon freshly ground black pepper
  • 7 large eggs, lightly beaten
  • 1 teaspoon olive oil
  • 2 ounces soft goat cheese (about 1/4 cup)


  • Combine asparagus and 1/4 cup water in a small microwave-safe bowl; cover and microwave at HIGH 2 minutes or until tender. Rinse with cold water; drain. Combine chives, dill, salt, pepper,nutmeg and eggs in a medium bowl; stir with a whisk.
  • Preheat broiler to high.
  • Heat a small ovenproof nonstick skillet over medium heat. Add oil; swirl to coat.
  • Add asparagus and egg mixture to pan; cook 3 minutes or until eggs are partially set, stirring occasionally. Sprinkle with cheese.
  • Place pan under broiler. Broil 2 minutes or until eggs are set and top is lightly browned.
  • Remove pan from oven. Run a spatula around edge and under frittata to loosen from pan; slide frittata onto a plate or cutting board. Cut into 4 wedges.

One Response to “Herb Frittata with Michigan Asparagus and Goat Cheese”

  1. […] Once you’ve made a visit to your local U-pick farm or farm market, keep the Michigan asparagus celebration going with this delicious recipe from Michigan Ag Council: […]

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