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Asparagus, Mushroom, and Goat Cheese Frittata

This healthy Asparagus, Mushroom, and Goat Cheese Frittata is an easy, low carb, keto-friendly brunch recipe packed with fresh spring veggies and creamy goat cheese!
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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Brunch, Main
Cuisine American
Servings 4

Ingredients
  

  • 8 large eggs
  • 1/4 cup whole milk (or heavy cream, sour cream, or ricotta cheese)
  • 2 tablespoons butter or olive oil
  • 1½ cups cut asparagus spears (about 16-18 spears, trimmed and cut into 1-inch pieces, plus trimmed spears for garnish)
  • 8 oz sliced mushrooms (white button, baby bella, or cremini)
  • 1/4 cup chopped green onion
  • 1 clove minced garlic
  • 1/4 tsp thyme (dried thyme leaves or ground thyme)
  • 1 tsp salt (or to taste)
  • 1/4 tsp black pepper (or to taste)
  • 4 oz fresh goat cheese (crumbled or sliced)
  • 1/4 cup halved cherry or grape tomatoes
  • Fresh basil (thinly sliced)

Instructions
 

  • Preheat the oven to 400°F.
  • Trim the tough ends off of the asparagus, leaving only the green, tender parts and cut into one-inch pieces. Chop the green onion and fresh basil leaves. Slice the mushrooms and tomatoes. Crumble or slice the goat cheese.
  • Heat butter in a 10 to 12 inch cast iron skillet over medium-high heat. Add sliced mushrooms and chopped asparagus and sauté until the mushrooms and asparagus are just tender, about 5-10 minutes. This allows the excess moisture from the mushrooms and excess water from the asparagus to be released and cook off. (Asparagus cooking time will depend on how thick the spears are.)
  • Stir in sliced green onions and minced garlic and cook for 1 more minute. Turn off the heat and set aside.
  • In a large bowl, combine eggs, milk (or other options), salt, pepper, and thyme. Whisk together well.
  • Pour egg mixture over the veggies in the skillet and gently stir to evenly distribute.
  • Sprinkle the crumbled goat cheese (or place slices) on top of the frittata mixture.
  • Dot the surface with tomato slices. Garnish with extra asparagus spears to dress it up if desired.
  • Transfer the skillet to the oven and bake for 10-15 minutes, or until the eggs are set. Check for doneness after 10 minutes. It should no longer look wet, be firm around the edges, and still have a slight wobble when you jiggle the pan.
  • Remove from the oven and sprinkle with the slivered basil. Slice and serve warm right out of the oven for best flavor.

Notes

For presentation purposes, I sliced the goat cheese so you could see it. But for more consistent goat cheese flavor, make large crumbles to evenly spread out over the dish.
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