4242415462_880c8f5483_zWait a minute! It’s spring and we haven’t shared a recipe featuring asparagus?!

We’re loving asparagus right now, and are putting it into everything we can think of. This spring we’re featuring a delicious recipe that is easy to make, and pleasing to the palate.

Here’s how to make a spring asparagus frittata with a few lovely additions. Feel free to include anything you think might work!

Serves 4-6

Prep Time: 7 minutes Total Time: 22 minutes


  • 6 eggs
  • 4 asparagus, bottoms snapped, rinsed, blanched, chopped
  • 2 – 3 T goat cheese
  • handful, sun dried tomatoes, reconstituted, chopped
  • handful, fresh basil, rinsed and cut into chiffonade
  • Salt & pepper to taste
  • Cast iron skillet (or oven proof skillet)
  • Olive oil or canola oil spray


1. Prep: Preheat the oven to 375F. Add warm/hot water to your sun dried tomatoes, let them soak until they soften. Steam the asparagus for ~4 minutes, until tender then shock in an ice water bath. Prep your asparagus, basil, chop your sun dried tomatoes, and whisk your eggs in a separate bowl. Add your asparagus into the egg bowl.

2. Cook: Over medium heat, spray canola/olive oil into your pan. Pour your egg mixture into the pan, then top it off with sun dried tomatoes and goat cheese. Cook on the stove top for ~4 minutes, until the bottom has set. Sprinkle the basil chiffonade over the frittata, then place the pan into the oven. Cook for ~10 minutes, until the top has set.

3. Serve: Flip the pan, and drop the frittata on a cutting board. Cut into slices, season with salt and pepper, and serve!

Photo courtesy of Andres Rodriguez