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Asparagus and Goat Cheese Frittata with Dill and Swiss Chard

Course Main Course


  • 10-12 stalks of asparagus trimmed. Prepare half the spears cut into 1/4 circles and trim the remaining spears for roasting.
  • 1 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
  • 2 Tablespoons Humble Goat goat cheese - half a 4 oz log


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