***This post was originally published in December 2018 for some inspired and easy brunch fare, but the content is seasonally relevant, so we are re-sharing again today!
Food that is quick, tasty, and easily made ahead is something I strive for this time year. As many of you can probably relate, it always seems like we never have quite enough time: There are always presents to buy, things to make, do, or bake, and family and friends to visit with. Food related stress is an unnecessary addition to an already busy and bustle-y time.
For us, this asparagus and goat cheese frittata is the perfect Christmas morning food for when unwrapping presents seems to be the first thing on everyone’s mind. Its hearty, healthy, and veggie-packed to satisfy you until the big holiday feast later in the day.
The asparagus and goat cheese frittata can be prepped, covered, and in the fridge for up to two days prior to baking. Alternatively, bake it up to two days in advance and gently warm before serving. Yes, it’s possible. Easy holiday brunch mornings can be a breeze.
Related: Are you in the mood for crust? Try this tomato, sage yogurt quiche with buckwheat cheddar crust.
And for a few pro frittata tips, check out this post on common frittata mistakes.
While you’re here, we’re hosting a tasty GIVEAWAY on our Instagram Page with our friends at FoodiePages, so head there to win a basket filled with Canadian-made, small batch food ($110 value) just in time for Holiday entertaining. Good luck!Print
- 1/2 bunch (6-8 stalks) asparagus, trimmed and chopped
- 1 zucchini, sliced lengthwise then thinly chopped
- 1 cup frozen peas
- 1/4 cup goat cheese, crumbled
- 8 large eggs
- 1/2 cup cream or milk
- salt and pepper to taste
- Preheat oven to 350°F. Line a (8-inch x 12-inch) rectangular pan with baking paper.
- In a sauce pan of boiling water place asparagus, zucchini and peas in and bring back to a boil, then drain. Have a bowl of ice water ready to transfer veggies to cool. Drain and pat dry. Place vegetables in pan with goat cheese.
- Whisk eggs with milk or cream in a bowl until combined, season to taste. Pour mixture over vegetables.
- Bake for 25-30 minutes or until set. Cool before cutting into squares.
- Store frittata in the fridge for up to 2 days.
This post was originally published in December, 2018. It has been updated with improvements to the recipe and instructions as of June 9, 2019.