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Easy Frittata with Asparagus, Tomatoes, and Goat Cheese

An endlessly customizable, simple recipe to keep in your back pocket for busy weekdays.

Rhoda Boone, Culinary Director

40 Minutes
4 Servings
Easy
Ingredients
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1 shallot, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 1 cup sliced asparagus
  • ¾ cup grape or cherry tomatoes
  • 8 large eggs, beaten
  • ¼ cup crumbled goat cheese
  • ¼ cup basil leaves
  • Flaky sea salt
Instructions
    1.

    Preheat oven to 350F.

    2.

    Add oil to a medium Non Stick Frying Pan and heat over medium. Once warm, add shallot and season with salt and pepper. Cook, stirring, until softened, 30 seconds. Add asparagus and cook, tossing occasionally, 2 minutes. Add tomatoes and cook 2 minutes more. Season vegetables to taste.

    3.

    Pour eggs into Pan and season with ¾ tsp. salt and a few grinds of pepper. Cook, stirring occasionally to encourage the eggs to cook evenly, until starting to set around the edges, about 5 minutes.

    4.

    Transfer Pan to oven and bake until eggs are set all the way through, 16–18 minutes.

    5.

    Transfer frittata to a large Plate or Butcher Block, top with flaky salt, pepper, a drizzle of olive oil, and basil.