Valerie's Brunch Frittata

  • prep time15 min
  • total time 25 min
  • serves 8

Treat yourself to a lazy brunch with tomatoes, asparagus, herbs and goat cheese, all ready in just half an hour.

Adapted from "One Dish at a Time: Delicious Recipes from My Italian-American Childhood and Beyond" by Valerie Bertinelli (c) Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.

55 Ratings
Directions for: Valerie's Brunch Frittata


1 Tbsp extra-virgin olive oil

1 cup cut-up cooked asparagus (in 1- to 2-inch pieces)

1 cup cherry tomatoes

8 large eggs, beaten with kosher salt and freshly ground black pepper

2 oz goat cheese, crumbled

2 Tbsp mix of chopped fresh chives and dill


1. Preheat the broiler.

2. Warm the oil in a medium (10-inch) nonstick ovenproof skillet over medium heat. Add the asparagus and cherry tomatoes and saute until warmed through. Add the eggs, stir and let cook until firm around the edges. With a spatula, lift the edges and tilt the pan to allow the uncooked portion of the egg to run into the bare pan beneath the spatula. Add the goat cheese and herbs, stir slightly to incorporate, and continue to cook until the edges of the frittata are firm (the center will still be jiggly).

3. Transfer the pan to the broiler and cook until golden brown on top, about 2 minutes. Allow to sit for 2 minutes, then run a knife or a thin spatula around the edge of the frittata. Cut in wedges and serve straight out of the skillet or slide it out of the pan onto a cutting board, cut in wedges and serve.

See more: Brunch, Breakfast, Broil, Cheese, Eggs/Dairy, Herbs, Tomatoes, Vegetables

More Recipes You'll Love