Asparagus Goat Cheese Frittata, Easy Spring Farmers Market Recipe

Post by: Mary Williams in All, Kitchen & Garden

This week’s farmers market haul from the Frankfort Farmers Market practically planned brunch for me.

Fresh asparagus, farm eggs, creamy goat cheese, and beautiful sourdough immediately turned into this simple spring frittata—one of my favorite ways to cook during asparagus

season.

It’s light, flavorful, and feels a little fancy while being incredibly easy to make. We have been purchasing our eggs from a local farm, Kakadoodle. Visit with the chickens roaming freely about while stocking up.

🥚 Ingredients

- 8 eggs
- Splash of milk or cream
- 1 bunch asparagus, trimmed and cut into pieces
- 2–3 oz goat cheese
- Olive oil or butter
- Salt + pepper
- Optional: fresh herbs

👩‍🍳 Instructions

1. Preheat oven to 375°F.
2. Sauté asparagus in an oven-safe skillet with olive oil until just tender.
3. Whisk eggs with milk, salt, and pepper.
4. Pour eggs into skillet over asparagus.
5. Crumble goat cheese over top.
6. Cook 2–3 minutes until edges begin to set.
7. Transfer skillet to oven and bake 10–12 minutes until set.

Serve warm with toasted sourdough.