Brunch Recipe: Spring Frittata with Asparagus & Radishes

It's springtime, and yet fresh vegetables are only now beginning to appear at my farmer's market. There is pencil-thin asparagus, and red radishes, those fast-growing, 3-week miracles of spring. I pulled them both into this quick, simple frittata — it's a celebration of spring vegetables!

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This frittata also can be mostly made ahead. You can sauté the vegetables, add them to the eggs, and refrigerate the whole mix. Then just cook and bake the next day.

The result is a simple yet tender frittata, with a slight crunch from the asparagus and radishes, and a delicate taste of herbs. The goat cheese lends a welcome punch of cream pungency as well. It's all spring, in this little dish!

Spring Frittata with Asparagus & Radishes
serves 4 to 6

8 ounces thin asparagus
6 ounces red radishes
1 small bunch green onions
Olive oil
Kosher salt and freshly-ground black pepper
6 eggs
3 ounces soft goat cheese, divided
1/4 cup minced fresh herbs (mint, parsley, or oregano)

If baking immediately, heat the oven to 350°F. Cut the asparagus into 1/4-inch pieces, and mince the radishes rather fine. Slice the green onions. Place a 10-inch skillet over medium-high heat and add a drizzle of olive oil. Add the radishes to the pan and cook for about 5 minutes, or until they are beginning to get tender. Add the asparagus and green onions, and saut&eacute for about another minute. Sprinkle lightly with salt and pepper. Turn off the heat.

In a large bowl, beat the eggs. Stir in the cooked vegetables, and add 2 ounces of the goat cheese, crumbled. Add the herbs. At this point the mixture can be covered and refrigerated overnight.

When ready to cook the frittata, heat a 10-inch skillet over medium heat. Heat the oven to 350°F. Add a generous swirl of olive oil to the hot skillet. Pour in the egg mixture and turn the heat down to low. Cook for 10 minutes, or until the bottom of the eggs have become quite firm. (Do not let them brown or scorch, however.) Once the bottom has firmed up, place the skillet in the oven and cook for 10 minutes, or until the top has browned and the frittata is cooked through.

Remove the skillet from the oven and let it cool for about 5 minutes. Run a knife around the edge of the pan to help release the frittata. Very carefully, invert the skillet over a wide platter. Tap it if, necessary, to help the frittata fall out.

(If it doesn't fall out in one piece, don't fret! As you can probably see in my photo above, I overcooked mine just a bit and it stuck to the pan, coming out in two pieces. But no worries; you can just shove the two halves together. The eggy crags of a frittata hide many little imperfections.)

When the frittata is on the serving platter, sprinkle the rest of the goat cheese over top, and serve immediately.

More Frittatas:
Feeding a Crowd: Frittata Squares
Lemon Frittata with Leeks and Goat Cheese
Zucchini-Potato Frittata
Potato, Red Pepper, and Feta Frittata

(Images: Faith Durand)

Per serving, based on 4 servings. (% daily value)
Calories
84
Fat
4.7 g (7.2%)
Saturated
3.1 g (15.7%)
Carbs
6 g (2%)
Fiber
2.6 g (10.6%)
Sugars
2.7 g
Protein
6.1 g (12.1%)
Cholesterol
9.8 mg (3.3%)
Sodium
100.6 mg (4.2%)