Slice of Springtime Frittata. Photo: Wendy Goodfriend
Slice of Springtime Frittata. Photo: Wendy Goodfriend

Eggs pose a big problem when you are serving brunch for a whole lot of people. They tend to need to be cooked last minute, and generally need to be served hot. So poached, fried, even scrambled is usually off my list.

I like frittata because it is one of the most versatile, easy, and so-not-time-consuming ways to serve eggs at brunch. Not only that, but you can serve it hot or at room temperature and no one will get annoyed that it’s not hot enough. That means you can make it ahead of time, or at least pop it in the oven just when your guests arrive (or wake up, depending).

Part of the whole versatile draw is also that you can throw JUST ABOUT anything into them. No, really. Bacon, ham, chicken, sausage, crab, potatoes, roasted peppers, corn, cherry tomatoes, broccoli, peas, the world is your oyster. Hell, you can even throw in some oysters and do a crazy Hangtown fry-inspired frittata.

This one is a favorite of mine. It’s the epitome of springtime, and it just looks pretty to boot. Loaded with asparagus, one of my absolute favorite vegetables, and plenty of herbs, buttery leeks, and tangy goat cheese, this would be a very welcome addition to my breakfast-in-bed on Mother’s Day. Ahem.

Feel free to use this as a starting off point and create your own frittata with your favorite ingredients!

Springtime Frittata ingredients. Photo: Wendy Goodfriend
Springtime Frittata ingredients. Photo: Wendy Goodfriend

Springtime Frittata

Serves 6 to 8


  • 1 1/2 lb medium-sized asparagus, tough ends snapped and cut into 3/4-inch pieces
  • Kosher salt and freshly ground pepper
  • 12 large eggs
  • 2 tbsp finely chopped fresh chives, plus more for garnish
  • 1 heaping tsp finely chopped fresh tarragon, plus more for garnish
  • 6 oz fresh goat cheese, ideally garlic-herb, crumbled
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 leek, white and pale green parts only, halved lengthwise, rinsed well, and thinly sliced

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  1. Preheat the oven to 400F. Fill a saucepan half full of salted water and bring the water to a boil over medium-high heat. Add the asparagus and boil for about 2 minutes, just until crisp-tender. Drain and rinse under cold water to stop the cooking.
  2. In a bowl, whisk together the eggs, chives, tarragon, 1 tsp salt, and a few grinds of pepper.
  3. In a 10-inch heavy, ovenproof frying pan over medium heat, warm the olive oil with 1 tbsp butter. When the butter is melted, add the leek and a pinch of salt and cook until the leek is tender, about 6 minutes. Add the asparagus and remaining butter and stir to combine, cooking until warmed through, about 1 minute.
  4. Re-whisk the egg mixture and gently pour it over the vegetables in the pan. Cook until the eggs at the edge of the pan begin to set, running a heatproof rubber spatula along the edge to let the egg slide under the frittata, about 2-3 minutes.
  5. Sprinkle the goat cheese evenly over the top of the frittata.
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  7. Put the pan in the oven and bake until the eggs are set, about 10 minutes. Turn on the broiler and broil the frittata for a few minutes to brown the top, if you like. Check for doneness by cutting a slit in the center of the frittata; it should be just set. Let cool for about 5 minutes, then slice into wedges and serve.
Fresh out-of-the-oven  Springtime Frittata. Photo: Wendy Goodfriend
Fresh out-of-the-oven Springtime Frittata. Photo: Wendy Goodfriend
Slice Frittata into wedges and serve. Photo: Wendy Goodfriend
Slice Frittata into wedges and serve. Photo: Wendy Goodfriend
Springtime Frittata with Asparagus, Leeks, and Herbs 21 September,2015Kim Laidlaw

  • JoeM

    I love this recipe. It was easy to make, very tasty and — served with baguettes and butter — makes a complete meal. My one comment is that I wouldn’t bother trying to cook the eggs too much on the range. Just get things started there and then let the oven do the cooking. I also chopped the asparagus into bits that are a little smaller, for the texture. Yum!

  • Anne Marie Adams

    Wonderful recipe. However, can you make you recipes printer friendly please.


Kim Laidlaw

Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen.

Her first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013.

She was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at


Wendy Goodfriend

I am the Senior Interactive Producer for KQED Food. I have designed and produced food-related websites and blogs for KQED including Bay Area Bites; Check, Please! Bay Area;  Taste This; Jacques Pepin’s websites; Weir Cooking in the City and KQED Food. When I am not creating and managing food websites I am taking photos and video of Bay Area Life and designing online navigation systems. My professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX. You can find me engaged in social media on Twitter @bayareabites and on Facebook at Bay Area Bites. I can also be found photoblogging at look2remember.

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