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5 from 1 vote

Asparagus, Tomato & Goat Cheese Fritatta

The best Frittata recipe made with asparagus, tomatoes and goat cheese. It's a healthy meal option that's full of protein packed eggs and delicious veggies.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: American, Italian
Keyword: frittata
Servings: 6 servings
Calories: 205kcal
Author: Kristin


  • 2 tablespoons olive oil
  • ½ small onion finely chopped (about ½ cup)
  • 1/2 bunch thin asparagus ends trimmed and stalks cut into 1-inch pieces (about 1 ½ cups)
  • 2 Roma tomatoes tomatoes sliced thin
  • 9 large eggs
  • 1/2 cup whole milk or heavy cream
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 ounces crumbled goat cheese divided


  • Preheat oven to 350 degrees F.
  • In a 12” oven-safe skillet (I prefer nonstick for this recipe) over medium heat, heat olive oil, then added diced onions. Cook until softened; about 3-4 minutes. Add asparagus and cook until just softened; about 2 minutes.
  • Meanwhile, in a medium sized bowl, whisk together eggs, milk, heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in the crumbled goat cheese, reserving a handful for the top, then slowly pour the egg mixture and vegetables and top with sliced roma tomatoes. Cook until almost set (still loose in the center but the edges start to pull away from the pan); about 4-6 minutes.
  • Slide the pan into the oven and bake at 350 degrees F until set; about 14-16 minutes. The top should only jiggle slightly when given a little shake. *To brown the top, switch to the broiler for a few minutes (optional).


*Note - I use a combination of nonfat milk and heavy cream. The heavy cream adds creaminess to the eggs, but the nonfat milk helps to keep the calories down. You can use any combination of milk/cream that you like.


Calories: 205kcal | Carbohydrates: 3g | Protein: 12g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 256mg | Sodium: 367mg | Potassium: 180mg | Sugar: 2g | Vitamin A: 765IU | Vitamin C: 3.5mg | Calcium: 91mg | Iron: 1.6mg