Light, airy, and full of fresh spring flavor, this sheet pan asparagus frittata is a one-pan wonder perfect for brunch, lunch, or meal prep. With tender asparagus, creamy goat cheese, and fluffy eggs, this dish is as beautiful as it is satisfying. It delivers a vibrant combination of textures and flavors, making it a go-to option when you want something wholesome, elegant, and effortless.
Ingredients Breakdown
This frittata relies on a handful of high-impact ingredients to deliver a richly textured and flavorful result.
Eggs and milk form the creamy, protein-packed base that sets into a tender, custard-like layer. The milk keeps the eggs from becoming rubbery, ensuring the frittata bakes up light and moist.
Dijon mustard adds unexpected depth and brightness, cutting through the richness with a tangy edge that lingers pleasantly.
Asparagus lends both structure and freshness. The bias-cut stems melt into the egg mixture, while the longer spears on top bring a refined look and a gentle snap in each bite.
Spinach folds seamlessly into the frittata, adding color and a subtle earthiness that complements the sharper notes of goat cheese and mustard.
Goat cheese delivers creamy, tangy bursts that contrast beautifully with the vegetal flavors of the greens and asparagus. Its richness provides the perfect finishing touch.
Olive oil is used to grease the pan and keep everything from sticking, while also adding a hint of fruitiness that ties the ingredients together.
Salt and pepper bring out the best in every component—seasoning the eggs and vegetables to ensure balance and depth in every forkful.
Step-by-Step Instructions
To start, grease your rimmed sheet pan with olive oil, using just enough to lightly coat the surface. This creates a barrier that prevents sticking while also helping the frittata develop a gentle crust.
When prepping the asparagus, slice the lower stems on a sharp angle. This not only looks elegant but helps the pieces cook evenly and tenderly. Reserve the upper parts of each spear—about four inches—and slice them in half or quarters lengthwise for delicate presentation and even roasting.
Whisk the eggs, milk, Dijon mustard, salt, and pepper until frothy and well combined. This ensures the ingredients are fully emulsified and creates a fluffy, cohesive texture when baked.
Gently fold in the sliced spinach and the prepared asparagus ends, mixing just until the greens are evenly distributed throughout the mixture without bruising the vegetables or deflating the eggs.
Pour the egg mixture into the greased baking sheet and spread it out into a smooth, even layer. Arrange the reserved asparagus tops across the surface, then scatter the goat cheese crumbles so each slice will have pockets of rich, tangy flavor.
Place the pan on the center rack and bake for 20 to 22 minutes, rotating halfway through. This ensures even puffing and a uniform set. The eggs should be cooked through but still tender—no longer jiggly in the center.
Let the frittata rest for five minutes before slicing. This gives the eggs a moment to firm up, making for cleaner slices and a more satisfying texture when served.
Recipe Tips
Slice asparagus on a steep angle for elegant presentation and even cooking.
Use room-temperature eggs for a more uniform bake.
Don’t skip rotating the pan halfway—it promotes even browning and puffing.
Let the frittata rest before slicing to allow it to set and slice cleanly.
Crumble goat cheese gently by hand for larger, creamier pockets.
What to Serve With This Recipe
This frittata pairs effortlessly with a crisp arugula salad tossed in lemon vinaigrette or a refreshing citrus salad to add brightness to your plate. Roasted baby potatoes or a warm crusty baguette make excellent companions for a more filling brunch. For added protein, serve slices alongside smoked salmon or prosciutto. Finish it off with a glass of sparkling water with lemon or a chilled glass of white wine for a light yet satisfying meal.
Frequently Asked Questions
Can I substitute another cheese for goat cheese?
Yes—feta, ricotta, or shredded gruyère all work beautifully depending on your flavor preference.
Can this frittata be made ahead of time?
Absolutely. Bake, cool, and refrigerate. Reheat gently in the oven before serving.
What’s the best way to store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a low oven or microwave until warmed through.
Can I use frozen vegetables instead of fresh?
Yes, just be sure to thaw and drain them thoroughly to prevent excess moisture from affecting the texture.
How do I prevent the eggs from overcooking or becoming rubbery?
Keep a close eye on the baking time and remove the pan from the oven as soon as the center is set and no longer wobbly.
This sheet pan asparagus frittata is simple to prepare yet sophisticated enough for any gathering. With fresh vegetables, fluffy eggs, and creamy cheese baked into every slice, it’s a deliciously reliable go-to for any occasion. Serve it warm or at room temperature, for brunch, lunch, or dinner—it’s the kind of dish that works whenever you need it most.
Ingredients
12 large eggs
1 cup milk
2 tsp. Dijon mustard
1 lb. asparagus, trimmed
2 cups baby spinach, thinly sliced
2½ oz. goat cheese, crumbled (about ½ cup)
Olive oil, for greasing the baking sheet
Kosher salt and freshly ground black pepper
Instructions
Preheat the oven to 375°F. Lightly grease a rimmed baking sheet using about 1 teaspoon of olive oil to prevent sticking and ensure even cooking.
Prepare the asparagus by slicing the bottom ends on a sharp bias into ¼-inch thick pieces. Reserve the top 4 inches of each spear, halving them lengthwise—or quartering if they’re particularly thick—for a more delicate texture and presentation.
In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, 1 teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper until the mixture is smooth and frothy. Fold in the sliced spinach and the bias-cut asparagus ends, mixing to distribute evenly.
Pour the egg mixture into the greased baking sheet, spreading it out in an even layer. Arrange the reserved asparagus tops over the surface, gently pressing them in. Sprinkle the crumbled goat cheese over the top for bursts of tangy creaminess throughout the frittata.
Bake on the center rack, rotating the pan halfway through the cooking time, for 20 to 22 minutes or until the eggs are set, puffed, and no longer jiggly in the center. Allow the frittata to rest for 5 minutes before slicing into squares and serving warm or at room temperature.
Sheet Pan Asparagus Frittata Recipe
Ingredients
- 12 large eggs
- 1 cup milk
- 2 tsp. Dijon mustard
- 1 lb. asparagus trimmed
- 2 cups baby spinach thinly sliced
- 2½ oz. goat cheese crumbled (about ½ cup)
- Olive oil for greasing the baking sheet
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 375°F. Lightly grease a rimmed baking sheet using about 1 teaspoon of olive oil to prevent sticking and ensure even cooking.
- Prepare the asparagus by slicing the bottom ends on a sharp bias into ¼-inch thick pieces. Reserve the top 4 inches of each spear, halving them lengthwise—or quartering if they’re particularly thick—for a more delicate texture and presentation.
- In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, 1 teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper until the mixture is smooth and frothy. Fold in the sliced spinach and the bias-cut asparagus ends, mixing to distribute evenly.
- Pour the egg mixture into the greased baking sheet, spreading it out in an even layer. Arrange the reserved asparagus tops over the surface, gently pressing them in. Sprinkle the crumbled goat cheese over the top for bursts of tangy creaminess throughout the frittata.
- Bake on the center rack, rotating the pan halfway through the cooking time, for 20 to 22 minutes or until the eggs are set, puffed, and no longer jiggly in the center. Allow the frittata to rest for 5 minutes before slicing into squares and serving warm or at room temperature.
