Close-up shot of squares of Asparagus and Goat Cheese Frittata on a plate

Asparagus and Goat Cheese Frittata

  • Author: Ashley Colbourne
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 4-8 1x
  • Category: Frittata
  • Cuisine: Brunch



  • 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


  1. Preheat oven to 350°F. Line a (8-inch x 12-inch) rectangular pan with baking paper.
  2. 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.
  3. Whisk eggs with milk or cream in a bowl until combined, season to taste. Pour mixture over vegetables.
  4. Bake for 25-30 minutes or until set. Cool before cutting into squares.
  5. Store frittata in the fridge for up to 2 days.