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Creamy Spring Herb Frittata with Brie Asparagus Cherry Tomatoes

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A quick and easy frittata featuring creamy Brie cheese, fresh asparagus, cherry tomatoes, and spring herbs, perfect for a cozy breakfast or brunch.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 4 oz Brie cheese, rind removed and sliced
  • 1 cup asparagus, trimmed and cut into 1-inch pieces
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh spring herbs (parsley, chives, tarragon), chopped
  • 1/4 cup milk or cream (whole milk or half-and-half recommended; dairy-free options like oat milk work too)
  • 1 tbsp olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 clove garlic, minced (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Trim woody ends off the asparagus and cut into 1-inch pieces. Halve the cherry tomatoes. Chop the fresh herbs finely.
  3. Heat olive oil in an oven-safe skillet over medium heat. Add the asparagus and sauté for 3-4 minutes until they start to soften but remain crisp-tender. If using, add minced garlic during the last minute to avoid burning.
  4. Add the halved cherry tomatoes and cook for an additional 2 minutes until they soften slightly and release some juices.
  5. In a mixing bowl, whisk together the eggs, milk or cream, chopped herbs, salt, and pepper until the mixture is uniform and slightly frothy.
  6. Pour the egg mixture evenly over the sautéed veggies in the skillet. Cook on the stovetop without stirring for about 3 minutes until the edges start to set but the center is still runny.
  7. Distribute the slices of Brie evenly over the top of the eggs.
  8. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is fully set and golden on top. A toothpick inserted in the center should come out clean.
  9. Remove from oven and let rest for 5 minutes to finish cooking and make slicing easier.
  10. Slice and serve warm, garnished with extra fresh herbs and a sprinkle of flaky sea salt if desired.

Notes

Do not overbeat the eggs; use room temperature eggs for even cooking. Sauté veggies until just tender to avoid watery frittata. Finish cooking in the oven for even heat and a golden top. Let the frittata rest after baking for easier slicing. Use a sharp knife dipped in warm water to slice cleanly. If the top browns too quickly, tent loosely with foil.

Nutrition

Keywords: frittata, brie, asparagus, cherry tomatoes, spring herbs, easy breakfast, brunch recipe, creamy frittata, gluten-free

Find it online: https://fizzlefork.com/creamy-spring-herb-frittata-with-brie-asparagus-cherry-tomatoes-easy-recipe/