Mother’s Day Brunch Frittata with Asparagus and Goat Cheese
A light and fluffy baked frittata featuring tender asparagus and tangy goat cheese, perfect for a celebratory Mother’s Day brunch. This mediterranean-inspired brunch (vegetarian) ready in about 35 minutes combines large eggs, whole milk, crumbled goat 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 250 calories and feeds 4, 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.
Ingredients
- 8 large eggs
- 1/4 cup whole milk
- 1 bunch (about 12 spears), trimmed and cut into 1-inch pieces asparagus spears
- 4 oz, crumbled goat cheese
- 2 tbsp olive oil
- 2 medium, thinly sliced shallots
- 1 tsp fresh thyme leaves
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
- Step 1: Preheat your oven to 375°F (190°C). In a medium bowl, whisk 8 large eggs with 1/4 cup whole milk, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper until smooth and frothy.
- Step 2: Heat 2 tbsp olive oil in a 10-inch ovenproof skillet over medium heat. Add 2 thinly sliced shallots and sauté for 3 minutes until soft and fragrant.
- Step 3: Add 1 bunch trimmed and cut asparagus pieces to the skillet and cook for 4 minutes, stirring occasionally, until asparagus is bright green and tender-crisp.
- Step 4: Pour the egg mixture evenly over the asparagus and shallots in the skillet; sprinkle 4 oz crumbled goat cheese and 1 tsp fresh thyme leaves over the top.
- Step 5: Cook over medium heat without stirring for 3-4 minutes until the edges begin to set but the center is still slightly runny.
- Step 6: Transfer the skillet to the preheated oven and bake for 12-15 minutes until the frittata is set and lightly golden on top.
- Step 7: Remove from the oven and let rest for 5 minutes before slicing into wedges and serving warm.
Frequently asked questions
How long does Mother’s Day Brunch Frittata with Asparagus and Goat Cheese take to make?
Total time is about 35 minutes (10 min prep + 25 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 Mother’s Day Brunch Frittata with Asparagus and Goat Cheese?
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 Mother’s Day Brunch Frittata with Asparagus and Goat Cheese?
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 Mother’s Day Brunch Frittata with Asparagus and Goat Cheese for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
Is Mother’s Day Brunch Frittata with Asparagus and Goat Cheese vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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