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Easy Roasted Asparagus and Brie Frittata

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A quick and easy frittata featuring roasted asparagus and creamy brie cheese, perfect for a fresh spring brunch. This light and airy dish combines smoky roasted asparagus with melty pockets of brie for a comforting yet elegant meal.

Ingredients

Scale
  • 1 bunch asparagus (about 12 ounces or 340 grams), trimmed and cut into 2-inch pieces
  • 4 ounces brie cheese, rind removed and cut into small chunks
  • 8 large eggs, room temperature
  • 1/4 cup heavy cream or half-and-half (60 ml)
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, minced (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh herbs (chopped chives or parsley) for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the trimmed and cut asparagus pieces with 1 tablespoon olive oil, minced garlic (if using), salt, and pepper on a baking sheet. Spread them out in a single layer.
  3. Roast the asparagus in the oven for about 10-12 minutes, until tender and slightly caramelized. Watch closely after 8 minutes to avoid overcooking; asparagus should still have a bit of snap.
  4. While asparagus roasts, whisk together 8 eggs with 1/4 cup heavy cream, a pinch of salt, and freshly ground black pepper in a large bowl until fully combined and slightly frothy, about 1 minute.
  5. Heat an oven-safe 10-inch skillet over medium heat. Add a small drizzle of olive oil or butter to grease it lightly.
  6. Pour in the egg mixture and cook without stirring for 2-3 minutes until the edges start setting but the center remains runny.
  7. Add the roasted asparagus evenly over the eggs.
  8. Scatter the chunks of brie cheese on top, distributing them evenly.
  9. Transfer the skillet to the oven and bake for about 10-12 minutes at 400°F (200°C), until the frittata is puffed, golden on top, and set in the middle. A knife inserted should come out clean but moist.
  10. Remove from oven and let rest for about 5 minutes to firm up.
  11. Garnish with chopped fresh herbs if desired.
  12. Slice and serve warm or at room temperature.

Notes

Roasting the asparagus first is key to avoid sogginess and add flavor depth. Use room temperature eggs for better texture. If the top browns too quickly but the center is still runny, cover loosely with foil and continue baking. Let the frittata rest before slicing for easier serving. Leftovers keep well refrigerated for 3-4 days and reheat gently.

Nutrition

Keywords: frittata, asparagus, brie, spring brunch, easy brunch recipe, roasted asparagus, egg dish, vegetarian, gluten-free

Find it online: https://yumyep.com/easy-roasted-asparagus-and-brie-frittata-recipe-for-perfect-spring-brunch/