I made this Asparagus & Goat Cheese Frittata last night for dinner and it was so delicious…I would call it a Spring Masterpiece! It features tender asparagus, rich chunks of goat cheese, (I actually used Boursin) pancetta, sautéed mushrooms and baby potatoes that give this frittata so much texture and earthy flavor. It’s finished with a sprinkle of freshly chopped chives along with some of the purple chive flowers). Served with a simple salad, this frittata is fresh, seasonal and perfect for a light dinner! Keep scrolling for the recipe…enjoy!
Happy Wednesday! I hope you enjoy this recipe! Let me know if you make it!
Thanks so much for reading today!
~XOXO Suzanne
I just made something similar for a brunch last Saturday. The unusual and interesting addition was flour to add structure to the eggs. It was tall, light and delicious according to the grands. Love your recipe ideas and I will try the potatoes next time.
Hi Harriet
Thanks so much for sharing…I’ll definitely add some flour next time I make this recipe! I love the potatoes because I don’t love eggs so much and they add a little more texture and flavor!