Asparagus Soufflé Frittata with Green Goddess Roasted Carrot Salad

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

A fluffy asparagus soufflé frittata served alongside a vibrant green goddess roasted carrot salad for a fresh Easter brunch. This mediterranean-inspired easter ready in about 50 minutes pairs large eggs, milk, grated Parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

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.

Equipment for this recipe

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Frequently asked questions

How long does Asparagus Soufflé 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 weeknight; double the batch on Sunday for two dinners.

How do I store leftover Asparagus Soufflé 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 covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.

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

Mediterranean easter 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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