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Asparagus, Prosciutto, and Goat Cheese Frittata

With spring comes a bounty of tender asparagus. To turn asparagus into a quick dinner, or satisfying breakfast, make this Asparagus, Prosciutto, and Goat Cheese Frittata.


A frittata is SO simple to make! It’s just an open-face omelet, which means no folding, flipping, or fiddling required!


Start by partially cooking the filling in a greased, ovenproof frying pan over moderate heat and then add in the whisked eggs, seasoning, and cheese. Cook the frittata on the stovetop until the bottom of the egg mixture sets, then carefully transfer it to the oven to finish cooking. If you’ve greased your pan well, the frittata should slide out of the pan onto the cutting board easily. Cut the pie into wedges and serve.


What should you serve it with? Anything! But you can never go wrong with a simple salad, toast, or crispy home fries.


Not only does a frittata make for a quick meal, it’s also a great way to use up ingredients in your fridge. This frittata has asparagus, prosciutto, and goat cheese in it, but you can use any flavour combination you like. Just remember to cook your veggies and meat before adding the eggs.

Here are a few of my favourite frittata flavour combinations:

  • Zucchini and Parmesan cheese
  • Mushroom, Zucchini, and Gruyere cheese
  • Chicken, Roasted Red Peppers, Artichoke, and Swiss cheese
  • Kale and Sausage
  • Bacon, Feta Cheese, Onion, and Tomato
  • Spinach, Fennel, Mushrooms, and Parmesan
  • Ricotta, Tomato, and Basil

Asparagus, Prosciutto, and Goat Cheese Frittata

Asparagus, Prosciutto, and Goat Cheese Frittata

Total Time: 20 minutes

Yield: 4 to 6 servings

Asparagus, Prosciutto, and Goat Cheese Frittata


8 eggs
¼ cup milk
½ teaspoon salt
½ cup goat cheese, crumbled
1 tablespoon butter
4 slices of prosciutto, roughly chopped
4 green onions, thinly sliced
1 pound asparagus, trim off tough ends and cut into 1-inch pieces


  1. Preheat oven to 375°F.
  2. Whisk together eggs, milk, and salt in a bowl. Add half of the crumbled goat cheese. Set aside.
  3. Melt butter in 10-inch ovenproof frying pan over medium heat. Add prosciutto, cook and stir until slightly crisp, about 1 minute.
  4. Add green onions and asparagus; cook and stir until asparagus is tender crisp, about 5 minutes. Pour in egg mixture; cook, stirring gently until eggs form a wet scramble (half cooked), about 1 minute.
  5. Top eggs with remaining crumbled goat cheese and place skillet in the oven until eggs have set, about 7-10 minutes. Let cool for 5 minutes. Slide out onto a large serving plate and cut into wedges.

Asparagus, Prosciutto, and Goat Cheese Frittata Tips:

  • If your frying pan’s handle isn’t ovenproof (not made of metal), wrap the handle in a double layer of aluminum foil to protect it from the heat.
  • When you remove the frying pan from the oven wrap a tea towel around the handle, this will remind you and others that it’s hot.
  • Crumbled goat cheese is simple to do.  Just break up the goat cheese into small pieces with your hands.
  • Asparagus cooked to tender crisp when it turns bright green.