Asparagus Frittata with Green Goddess Roasted Carrot Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fluffy baked asparagus frittata served alongside a vibrant green goddess roasted carrot salad for a fresh spring brunch. This Mediterranean-inspired brunch recipe, ready in about 50 minutes, combines large eggs, milk, grated Parmesan cheese into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 6 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Toss 1 pound peeled carrot chunks with 3 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
  2. Step 2: While carrots roast, whisk 8 large eggs with 1/2 cup milk, 1 tsp salt, 1/2 tsp black pepper, and 1/2 cup grated Parmesan cheese until frothy.
  3. Step 3: In a 10-inch oven-safe skillet, melt 2 tbsp unsalted butter over medium heat. Add 1 cup 1-inch asparagus pieces and sauté for 3 minutes until bright green and slightly tender.
  4. Step 4: Pour egg mixture into the skillet over the asparagus. Cook without stirring for 3-4 minutes until edges start to set.
  5. Step 5: Transfer skillet to oven and bake for 12-15 minutes until the frittata is puffed, golden, and fully set.
  6. Step 6: For the green goddess dressing, mix 1/4 cup mayonnaise, 1/4 cup sour cream, 2 tbsp lemon juice, 1 tsp anchovy paste, 1 minced garlic clove, 1/4 cup chopped fresh parsley, and 2 tbsp chopped chives until smooth.
  7. Step 7: Toss roasted carrots with the green goddess dressing. Serve alongside slices of asparagus soufflé frittata.

Frequently asked questions

How long does Asparagus Frittata with Green Goddess Roasted Carrot Salad take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Asparagus Frittata with Green Goddess Roasted Carrot Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Asparagus Frittata with Green Goddess Roasted Carrot Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Asparagus Frittata with Green Goddess Roasted Carrot Salad for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Asparagus Frittata with Green Goddess Roasted Carrot Salad?

Mediterranean brunch like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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