Oven Bake Asparagus Frittata an Easy Brunch or Dinner

This asparagus frittata is a delicious little secret in my kitchen. It tastes absolutely luxurious rich eggs, creamy goat cheese, tender asparagus but it’s shockingly simple to make. Cooking for a weeknight dinner, prepping meals for the week, or hosting a brunch, this frittata is a dependable favorite.

I’ve been making this for years, and it’s one of those rare recipes that’s equally impressive for guests and totally doable for busy families. Best of all, it’s oven-baked, so no standing at the stove flipping anything!

Why You’ll Love This Dish

This frittata is the ultimate mix of fancy and fuss-free. It’s packed with protein and veggies, making it a well-rounded meal. It stores beautifully, reheats like a dream, and can be customized with whatever herbs or cheeses you have on hand. It’s perfect for feeding a crowd or just keeping leftovers handy for busy days.

Simple Ingredients

Just a few fresh ingredients come together to make something special:

• Eggs: The base of the frittata, providing richness, protein, and structure.
• Asparagus: Adds a vibrant pop of green and a subtle earthy sweetness.
• Leek: Offers a gentle onion flavor that pairs beautifully with the other ingredients.
• Cream or Non-Dairy Milk: Makes the frittata fluffy and creamy.
• Goat Cheese: Adds tang and creaminess in every bite.
• Garlic: Gives depth and warmth to the flavor.
• Sea Salt & Black Pepper: Simple seasonings to enhance the other flavors.
• Oregano or Fresh Thyme: Brings a subtle herbaceous note.
• Olive Oil: Used to sauté the vegetables and grease the baking dish.

Servings, Prep & Cook Time

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes

What is Needed

• 12 eggs
• 2 bunches of asparagus, chopped
• 1 leek, thinly sliced
• 1/2 cup cream or non-dairy milk
• 100 grams goat cheese, crumbled
• 3 cloves garlic, minced
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano or 2–3 sprigs fresh thyme
• 2 teaspoons olive oil

Instructions

1. Preheat to 200°C (400°F). Grease a 23x23x8 cm baking dish with olive oil.
2. In a large mixing bowl, whisk together eggs, cream or milk, salt, pepper, and herbs until well combined.
3. In a frying pan or skillet, heat olive oil over low-medium heat. Add the sliced leek and cook, stirring occasionally, for about 10 minutes until soft.
4. Add minced garlic and sauté for another 1 minute until fragrant. Remove from heat.
5. Stir in chopped asparagus to the warm pan to lightly soften with the residual heat.
6. Add crumbled goat cheese to the egg mixture and stir gently to combine.
7. Spread the sautéed vegetables evenly in the greased baking dish. Pour the egg mixture over the top.
8. Bake for 30 minutes. Check center it should be just set with a slight wobble. If needed, bake 5 more minutes.
9. Let the frittata rest for at least 10 minutes before slicing and serving.

Top Tips

• Letting the frittata rest ensures it finishes setting and is easier to slice cleanly.
• Kids may enjoy the frittata more if you chop the veggies finely and distribute them evenly.
• Swap goat cheese for feta, parmesan, cheddar or mozzarella if your family prefers milder cheese.
• Don’t skip sautéing the leeks this brings out their natural sweetness.
• Leftovers are great for school lunches or packed work meals.

Recipe Variations

• Add chopped spinach or kale for extra greens.
• Use mushrooms or zucchini for a different vegetable twist.
• Swap goat cheese for feta or even ricotta.
• Add cooked bacon or smoked salmon for extra protein.

Recommended Equipment

• Mixing bowl
• 23 x 23 x 8 cm baking dish
• Whisk
• Skillet or frying pan
• Spatula
• Oven mitts

Make Ahead Tips

• You can sauté the vegetables and whisk the egg mixture the night before. Store separately and assemble before baking.
• The frittata also reheats wonderfully, so you can bake it fully and enjoy slices throughout the week.

How to Store and Reheat

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in the oven at 180°C (350°F) for 10 minutes or microwave individual slices for 60–90 seconds.

What to Serve With This Recipe

• Fresh garden salad
• Toasted sourdough or crusty bread
• Roasted potatoes
• A fruit salad or citrus wedges for brunch

What You Need to Know About This Recipe

Frittatas have Italian origins and were traditionally made to use up leftover vegetables and meats. This version with asparagus, leek, and goat cheese is a fresh and modern take that still honors its rustic roots. It’s ideal for meal prepping, family-style eating, or serving as an elegant brunch centerpiece.

More Frittata Recipes

• Ketovore Spanish Chorizo Frittata
• Delicious Rice Cooker Frittata Recipe

Asparagus Frittata

Michelle

A creamy baked asparagus frittata made with goat cheese, leeks, and herbs. Perfect for family meals, brunch, or meal prepping.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Resting Time 10 minutes mins

Total Time 50 minutes mins

Course Breakfast, Brunch, Main Dishes

Servings 6

Equipment

• Mixing bowl
• 23x23x8 cm baking dish
• Whisk
• Skillet or frying pan
• Spatula
• Oven mitts

Ingredients

  

• 12 eggs
• 2 bunches of asparagus chopped
• 1 leek thinly sliced
• 1/2 cup cream or non-dairy milk
• 100 grams goat cheese crumbled
• 3 cloves garlic minced
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano or 2–3 sprigs fresh thyme
• 2 teaspoons olive oil

Instructions

 

• Preheat the oven: Preheat to 200°C (400°F). Grease a 23x23x8 cm baking dish with olive oil.
• Whisk the eggs: In a large mixing bowl, whisk together eggs, cream or milk, salt, pepper, and herbs until well combined.
• Sauté the leeks: In a frying pan or skillet, heat olive oil over low-medium heat. Add the sliced leek and cook, stirring occasionally, for about 10 minutes until soft.
• Add the garlic: Add minced garlic and sauté for another 1 minute until fragrant. Remove from heat.
• Add asparagus: Stir in chopped asparagus to the warm pan to lightly soften with the residual heat.
• Add cheese to eggs: Add crumbled goat cheese to the egg mixture and stir gently to combine.
• Assemble the frittata: Spread the sautéed vegetables evenly in the greased baking dish. Pour the egg mixture over the top.
• Bake: Bake for 30 minutes. Check center it should be just set with a slight wobble. If needed, bake 5 more minutes.
• Rest: Let the frittata sit for at least 10 minutes before slicing and serving.

Notes

• Be sure to chop asparagus into bite-size pieces for even cooking.
• You can use lactose-free or dairy-free options for the milk and cheese if needed.

Keyword Asparagus Frittata