June 7, 2022

Asparagus and Goat Cheese Frittata with Dill and Swiss Chard

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In the Summer when the farm share is really delivering tons of greens and herbs I like to make frittatas. I like frittatas for dinner or brunch and the leftovers are great to bring to work for lunch. This asparagus and goat cheese frittata is a new favorite.

What is a Frittata? Frittata is an egg-based Italian dish similar to an omelet or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. The trick to Fritattas is getting the pan greased properly so that after the Fritatta is complete it slides out of the frying pan. 

Greens are the perfect base for eggs. Consider using turnips, spinach, kale or mustard greens. Any onions are easy to make the Frittata flavorful but you can also stick to green onions or herbs like dill, basil or Parsley or even garlic scapes when they are in season. Add cheese or meat bits if you want a hearty tart. I love the flavor of goat cheese.

It’s easy to overcook Fritatta so keep your eye on it and pull it out of the oven when the middle is just set and stops jiggling. The residual heat of the eggs will continue cooking when pulled from the oven. 

Consider these potential flavor combinations for delicious Frittata:

  • Mozerella, Tomatoes, Garlic, and Basil
  • Mushrooms, Green Onions and Parmesan Cheese
  • Smoked Salmon or Trout, Dill, Goat Cheese
  • Ham, Onion, Cheddar or Mozerella
  • Cooked Potato, Pepper Jack Cheese, and Onions
  • Cilantro, Peppers, Tomatoes, and Pepper Jack Cheese
  • Broccoli, Bacon, and Onion
Asparagus and Goat Cheese Frittata with Dill and Swiss Chard

Asparagus and Goat Cheese Frittata with Dill and Swiss Chard

Yield: 4 servings

Frittata is my favorite way to clean out the refrigerator in the

Spring and Summer of greens and herbs


  • 10-12 stalks of asparagus, trimmed. Prepare half the spears cut into 1/4 circles and trim the remaining spears for roasting.
  • i cup wilted or steamed swiss chard
  • Coarse salt and freshly ground black pepper
  • 10 large eggs
  • 2 green onions thinly sliced
  • 3 Tablespoons fresh dill chopped
  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons goat cheese - half a 4 oz log


  1. Preheat the oven to 400 degrees.
  2. Roast Asparagus pieces and spears tossed in 1 Tablespoon olive oil at 400 degrees for 5 minutes.
  3. Wilt swiss chard
  4. whisk 10 eggs
  5. Add green onions, dill, and asparagus bits
  6. Place swiss chard in a pan generously greased with 1 Tablespoon olive oil on all sides
  7. Pour egg mixture into skillet.
  8. Lay asparagus on top and dollop with goat cheese
  9. Bake for 8-10 minutes until set
  10. Serve warm or at room temperature



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