Bursting with springtime flavors, this Asparagus and Spinach Frittata is the perfect dish to wake up to in the morning. Fresh asparagus, spinach and tangy goat cheese pair nicely to give you a healthy balanced breakfast, snack or meal any time.
If you like asparagus, try this Grilled Asparagus with Mustard Dill Sauce
Anyways for my first post back, I thought I’d bring the fresh springtime flavors with this Asparagus and Spinach Frittata-YUM! Also, check out my new Erickson Woodworks Board-swoon! I’ve been wanting to purchase one of their beautiful pieces for months now and I finally made the plunge. Now I’ve already got another one sitting in my cart just waiting for me to hit the “submit” button.
If you’ve been with me for any time at all you know I love The Kitchen on Food Network. I have a small girl crush on Katie Lee and share her love of Kale. I also love that she brings a certain healthiness to most of the dishes she shares. One morning I was glued to the television and she was making this frittata. I knew instantly I had to make it. What a delicious show stopping dish for breakfast and one no one in my family would eat so I could consume the entire thing by myself. #sorrynotsorry #theirloss
I love eggs which wasn’t always the case. I’ve been consciously watching my weight and what I put in my body {for the most part} for the last 6 years and the amount of cholesterol, in one egg, really had me worried. I don’t have high cholesterol to begin with and I don’t consume multiple eggs in one day, so I quickly realized, as did the AHA, that consuming 1 egg a day, was A-OK. Although MyFitnessPal still gives me a hard time here and there. What I also love about eggs is this adorable little Le Creuset egg carton. Isn’t it just the cutest? And that Caribbean color is one of my all time favorites.
I’ll also admit, this was the first time I had ever made a frittata. I’ve seen them made on tv a million times using a million different types of ingredients and they always look delicious but it just wasn’t something I was going to whip up for myself. Something about this frittata though, had me singing a different tune.
So, I got into the kitchen and started working. Asparagus is in season and I absolutely love it-always have. It’s my favorite right off the grill, with a light squeeze of lemon juice and freshly shaved Parmesan. I also have a love for basil, which is also in this Asparagus and Spinach Frittata. I mean everything in this baby is my favorite.
What I love most about this frittata is the tangy goat cheese. The tanginess the goat cheese lends is absolutely divine. It pairs wonderfully with the fresh asparagus, Parmesan cheese, dill and basil. It’s exactly what takes this Asparagus and Spinach Frittata over the top. What you can’t sort of see on the bottom of that frittata is a potato chip crust. In Katie Lee’s version she uses panko in the bottom of her pan. Well I decided to one up her and add crushed potato chips to the panko to add a slight saltiness to the bottom. Boy, oh boy was that a good decision.
This frittata is light and satisfying. For dinner, I had a slice, with an arugula salad and a crescent roll. I made my family another dinner, as I knew they wouldn’t eat this, and they had crescent rolls on the side, so I helped myself to one. I like to bake my crescent rolls…well actually I like to bake EVERYTHING on my Silpat. It’s amazing. It’s a completely non stick surface mat that works every.single.time. If you do not own one, get yourself to Amazon and purchase one now. You will not regret it. Super easy to clean, store and use. Anyways, back to my dinner. It was delicious. I really loved how healthy and simple this Asparagus and Spinach Frittata. It made for a great dinner and also breakfast the next morning. Since I’m the only one eating this dish in my house, I have at least 3 more days to enjoy this all to myself. Again, their loss. If only they liked goat cheese and spinach, my family would be all over this but my son turns up his nose at anything green.
If you have an egg lover in your house and crave an irresistible, easy breakfast, try this Asparagus and Spinach Frittata. I promise you, it’ll be the most delicious frittata you’ve ever made in your life. Just look at those fluffy eggs studded with fresh asparagus and spinach. See that glob of goat cheese in the middle? Not gonna lie, my fork dove right into that spot as soon as this photo session was over and I’m not even embarrassed by it, not even a little.
Asparagus and Spinach Frittata and a Le Creuset Giveaway
Prep
Cook
Total
Yield 8 servings
Bursting with springtime flavors, this Asparagus and Spinach Frittata is the perfect dish to wake up to in the morning. Fresh asparagus, spinach and tangy goat cheese pair nicely to give you a healthy balanced breakfast, snack or meal any time.
Ingredients
- 1 tablespoon unsalted butter
- 1 vidalia onion, diced
- 1/3 cup crushed potato chips, I used regular
- 2 tablespoons panko bread crumbs
- 6 eggs
- 1- 10oz box frozen spinach, thawed
- 1 cup asparagus, blanched and chopped*
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh dill, chopped
- 4 ounces goat cheese, softened
- 2/3 cup Parmesan cheese, divided
- salt and pepper
Instructions
- Preheat oven to 350 degrees
- Spray a 9 inch cake pan or springform pan with cooking spray.
- In the bottom of your pan, evenly sprinkle on the potato chips followed by the panko. Set pan aside.
- Melt butter in skillet over medium heat and add onion. Saute for 10 minutes or until tender and remove from pan and cool completely.
- While the onions are cooking, in a medium size bowl, combine eggs, spinach, asparagus, basil, dill, goat cheese, 1/2 cup Parmesan cheese, salt and pepper.
- When the onions have cooled, add to the egg mixture. Stir to combine and pour into prepared pan. Top with remaining Parmesan cheese.*
- Bake in oven for 30 minutes or until a toothpick inserted into center comes out clean.
- *I blanched 8 extra asparagus spears to lie on the top to make a pretty presentation. This is optional.
Notes
Slightly Adapted from: Asparagus and Spinach Frittata
Courses Breakfast
Cuisine American
Nutrition Facts
Serving Size 8 servings
Amount Per Serving | ||
|---|---|---|
Calories 180 | ||
% Daily Value | ||
Total Fat 11 g | 17% | |
Saturated Fat 5 g | 25% | |
Cholesterol 154 mg | 51% | |
Sodium 356 mg | 15% | |
Total Carbohydrates 7 g | 2% | |
Dietary Fiber 1 g | 4% | |
Sugars 1 g | ||
Protein 11 g | 22% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Also, tomorrow, June 1st, is my 1 year blogging anniversary-WHOOP-WHOOP!! Or should it be August 1st because I missed 2 months. I dunno, either way, I’ll be celebrating by making a pan of my totally cliché, Strawberry White Chocolate Blondies, to celebrate. Afterall, they were my first post and my first break through recipe into the delicious Food Blogging World.
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Ben G says
I use baking mats like that all the time, they work fantastic!
Megan Marlowe says
Me too! Such a life saver!
Kylee from Kylee Cooks says
My favorite egg dish to cook has to be migas. Something so easy, delicious and hearty (I couldn’t answer the question on the giveaway form)
This frittata looks so pretty. I love a good breakfast recipe – this one looks like a real winner
Megan Marlowe says
I love migas too! Thanks so much, Kylee!
Christine | Vermilion Roots says
Two of my favorite vegetables in one easy dish, yay!
Megan Marlowe says
Mine too! Thanks for stopping by, Christine!
Cindy Gordon (@VegetarianMamma) says
This frittata looks amazing. My favorite egg dish to cook is quiche! YUM
Megan Marlowe says
Mmm.. I also love quiche! Thanks for stopping by, Cindy! 🙂
Andrea @ Cooking with Mamma C says
I love asparagus frittata! I’m intrigued by the goat cheese here, and I have to admit, the potato chip crust sounds really good! Your presentation is beautiful. Welcome back to blogging!
Megan Marlowe says
The goat cheese adds a perfect tanginess to the frittata. It’s quite delicious! 😉
Cynthia L says
My favorite egg dish is a quiche. In my family quiche is a go to dish We love it.
Megan Marlowe says
Quiche is delicious! Thanks for stopping by, Cynthia!
Brenda Haines says
I love a good custard with fresh berries. It’s about that time too! We are getting about 20 eggs a day from our hens now and the blackberries are blossoming. 🙂 Thanks for the chance!
Megan Marlowe says
oh my goodness that sounds so satisfying and delicious right now! I love a good custard!
Michelle | A Dish of Daily Life says
I love omelettes and frittatas. My late father in law was so great at cooking frittatas. This one looks wonderful. You had me as soon as you said asparagus and goat cheese!
Renee says
This looks amazingly delicious! Welcome back 🙂
Brenda Haines says
Oh and good ol potatoes hash with a fried egg on top. Nice and runny yolk, yum!
Michelle says
Ham and Swiss Quiche
Tina Marie says
I love quiches, frittata’s and egg baskets! My personal favorite is to put a nice runny yolk over pancakes…yum!
karen says
I love to make spicy egg scrambles
Kristen says
I like to make onion corn quiche.
Brenda Haines says
Sweet onion, sweet pepper and bacon frittata’s are always a hit!
Brenda Haines says
Good ol eggs and bacon!
Brenda Haines says
There’s so many to choose from! How about beef hash with poached eggs on top.
Carolsue says
I like to splurge sometimes and make Eggs Benedict
Digicats {at} Sbcglobal {dot} Net
Carolsue says
I also like to make Chile Rellenos which uses a lot of eggs!
Brenda Haines says
Oh! Eggs benedict is amazing! I need to make that soon!
David says
My favorite egg dish is french toast.
Carolsue says
The thing I make most often with eggs is just plain ole’ scrambled eggs! Love them
Tina W says
I love eggs in a chile relleno casserole. (craving Mexican food right now!)
David says
I like to make sausage and egg burritos. If you can find the bacon sausage it is even better.
Brenda Haines says
I’m also a fan of scrambled eggs and spam lol.
judith says
avocado stuffed eggs!
Margot C says
I like to make a classic French Omelette with Goat’s Cheese and Fresh Herbs. I learned how years ago and people are always so impressed (silly people, it’s not hard!)
Jeffrey says
My favorite egg dish to cook is chocolate cake, it counts doesn’t it? Really though, we love to eat omelets for breakfast.
Carolsue says
I like to make Denver Omelettes
Jeffrey says
We like making omelets with the veggies from our garden.
Brenda Haines says
Homemade pan sized hash browns with fried sunny side up eggs.
David says
Cookies and brownies are my favorite thing with eggs, but that may be cheating the question a little bit.
Margot C says
I also like to show off and make Eggs Benedict (or the New Orleans variation Eggs Sardou taht usess an artichoke bottom instead of ham, and is divine) though Hollandaise is another thing that is very easy if you know how to do it.
Eggs Sardou: http://www.gumbopages.com/food/breakfast/eggs-sardou.html
If you have never had them, you must try it.
Jeffrey says
One of my favorite way to use eggs is French Toast, its best with Challah Bread. I’ll top it with caramelized bananas, walnuts and maple syrup.
David says
My favorite egg dishes are the many varieties of egg burritos.
Brenda Haines says
Eggs in a hole, with avocado slices.
Jeffrey says
We’ve been putting eggs on hamburgers and pizza, its absolutely fantastic! The egg is cooked and placed on the burger and I place it in a small crater on the pizza before baking.
David says
I like omelets with ham and cheese.
Brenda Haines says
Scrambled egg fritata’s are great too!
Margot C says
I like to make scrambled eggs in the English style with cream added too.
Carolsue says
I like to make quiche with bacon, eggs and green chiles
Jeffrey says
I like the diversity of the omelet, sometimes we just toss in whatever is on the verge of spoiling…A garbage omelet sort of speak! Often we come up with some great flavor combinations.
David says
I like to make omelets with ham and grilled onions.
Brenda Haines says
I like a good tomato basil quiche, too.
Margot C says
I also love to make Egg Drop Soup (very easy). Here’s Martha’s version which is basic and good: http://www.marthastewart.com/1106716/egg-drop-soup
carol clark says
i like making quicke myslef its my fave crustless i love it
Carolsue says
I like devilled eggs. SO does my whole family.
Jeffrey says
My oldest son likes scrambled eggs over toast, plain and simple! When he stays over his grandparents house that is what he requests for breakfast every single time!
Brenda Haines says
Scrambled eggs with onions peppers and sausage.. It’s cooking now, actually. 🙂
David says
I like omeletes, even though half the time the omelet becomes scrambled eggs.
carol clark says
i like make cheese scrambled eggs
Elena Vo says
Eggs scrambled with green onions and smoked salmon, served on a toasted pita!
Margot C says
Today I made Classic Deviled Eggs using Martha Stewart’s hard boiled egg method where you remove the eggs in water from the fire and step the eggs in the water once it comes to a boil. It makes the centers very velvety, and thus a velvety deviled egg. I use only salt, mayonnaise and Colman’s powdered mustard in mine.
Jeffrey says
We like having an omelet bar on the weekends, everyone gets to choose their own creation!
Carolsue says
Egg salad sandwiches is a big favorite here
Keri justice says
I love omelettes with lots of cheese and veggie!
Brenda Haines says
The bacon nest with baked eggs is always good for breakfast.
David says
One of my favorite egg dishes is egg burritos with sausage or bacon.
Margot C says
I like a classic Salade Niçoise with hard boiled eggs.
Adriana Lopez Martn says
Frittata is so easy to make and so delicious. You are using many of my favorite ingredients and cooking gadgets. Le Crueset is the best of the best. Super nice pics too congrats!
Megan Marlowe says
Thank you so much!
Pam says
I love frittatas! This one looks perfect for a spring brunch, especially for a special occasion like Easter!
Megan Marlowe says
I couldn’t agree more!
Julie | Bunsen Burner Bakery says
Such a cute little egg carton! It’s a shame the rest of your family wouldn’t eat this – their loss, your gain!
Megan Marlowe says
Absolutely! More for me! ?
Stephanie@ApplesforCj says
I love how you used potato chips in the crust. I’m a big fan of frittatas so I’m going to add this to my rotation.
Megan Marlowe says
Awesome! Hope you love it!
Amy Katz from Veggies Save The Day says
Now I’m craving asparagus! This frittata looks so good. I actually don’t eat eggs, but I’m going to try your recipe with a vegan egg-substitute that is a lot like the real thing. Don’t worry, I won’t blame you if it’s not as good as yours. 😉
Megan Marlowe says
Lol! I love frittatas! I hope it turns out for you! ?
Sarah @ Champagne Tastes says
I’ve never watched ‘the Kitchen’ on FN! Is it still on? I am a little obsessed with Chopped… but sometimes I get too upset watching it haha! I can only handle it in small doses- too much drama! And I loooove frittatas! This one sounds fab!
Megan Marlowe says
YES! It’s my all time favorite! Catch it on Saturday mornings!
Sara says
This looks so insanely delicious!! I have family coming into town next weekend and I just might have to make this because I know everyone will love it!
Megan Marlowe says
Thank you! I love it! So perfect for breakfast/brunch!
Marlynn | UrbanBlissLife says
What a stunning frittata! I love that you can pack so many veggies in these. And Silpats are the best!
Megan Marlowe says
Thank you very much!
Daniela Anderson says
I am one of those people who wake up excited that is breakfast time, l would never ever skip it, and would rather wake up earlier not to rush it and just make sure l do have plenty of time for it. Well, this fritatta sounds just perfect to me, I tend to use spinach in loads of dishes if l happen to have some fresh one in the fridge, and it works beautifully with pretty much anything. A perfect breakfast!
Megan Marlowe says
I love spinach! I also tend to put it in everything. Thank you so much!
Gloria @ Homemade & Yummy says
I LOVE LOVE Le Creuset…I have 2 dutch ovens. Eggs are great anytime of the day, and this frittata would be delicious for breakfast, lunch or dinner. We often have frittata’s for dinner….and we love spinach and asparagus, so this would be a winner in our house.
Kathy McDaniel says
Welcome baaaaakkkkk! Yay!!! This frittata looks delicious. I absolutely love asparagus and spinach. The addition of goat cheese and Parmesan puts this dish in a heavenly realm!
Megan Marlowe says
This is absolutely Heavenly! Thank you so much!
Hanady | Recipe Nomad says
What a great welcome back recipe! This frittata looks amazing! You’ve totally one upped Lee with the potato chip Crust! That’s such a brilliant idea!
Megan Marlowe says
Isn’t it? And delicious too! Thanks so much!
Byron Thomas says
First I need to comment on this frittata – one of my favourite weeknight meals. It’s so easy to whip one up after work and through it in the oven while I move on to some evening chores. I don’t believe I’ve ever made one with asparagus though, so I gotta try that!
Secondly, anything cooked in a cast iron pan is going to be delicious – am I right? 🙂
Lastly, I’m a huge fan of le crueset and love that cute little egg holder! And it’s the perfect colour for my kitchen. LOL. But, alas, I’m in Canada and can’t enter the giveaway.
Giselle Rochford says
I recently started making vegan ‘eggs’ with chickpea flour and I think this frittata is going to be my next experiment…I just need to finally invest in a cast iron skillet first ?
Sandhya Ramakrishnan says
Its a shame that I didn’t grow up eating eggs. When I was pregnant with my first son, my sugar levels were terribly low and the doctors had advised me to go on high protein diet. Being a vegetarian, egg was the closest choice and I started eating one egg every day and I just love it now. I also make eggs for my boys though my recipes are straight forward boiled eggs or an omelette. I need to start expanding my egg recipes. This looks like a great way to begin as I love cooking on cast iron pans 🙂
Anne Murphy says
I love frittatas – they were one of the first things I cooked regularly when I was first on my own. And that one sounds wonderful! All loaded with lovely Spring vegetables! And the cheese…