Asparagus Frittata
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Asparagus and goat cheese frittata finished in the oven, loaded with fresh herbs like tarragon and chives. Tender, custardy eggs with earthy vegetables and tangy cheese. Elegant for brunch, easy for dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 large eggs
- 3/4 cup 2% milk
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chervil or tarragon
- 1 tablespoon chopped fresh chives
- 1 teaspoon kosher salt, (divided)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil, (divided)
- 1 pound asparagus, (woody ends removed and thinly sliced on the diagonal into 1-inch pieces)
- 1 shallot, (finely chopped)
- 2 garlic cloves, (minced)
- 1 ounce crumbled goat cheese
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 307mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 241mg
- Calcium
- 76mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 307MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.