Mealtime Magic - Asparagus and Goat Cheese Frittata

As the first signs of spring emerge, The Vermont Farm to Table Cookbook, from sisters Nora and Jenna Rice, invites you to celebrate the season’s freshest flavors. Rooted in the state’s rich agricultural traditions, this must-have cookbook highlights simple, nourishing dishes that showcase local ingredients at their peak.

Among its standout recipes is a delicate spring frittata, brimming with tender asparagus and fresh spinach—two of the season’s earliest and most beloved harvests—capturing the essence of renewal and the joy of cooking straight from the land.

Asparagus and Goat Cheese Frittata
Servings: 6-8

Ingredients

1–2 tablespoons butter
1 medium onion
2 cloves garlic, minced
1-1/2 teaspoon salt, divided
1 bunch asparagus
5 ounces spinach
1 cup grated cheddar cheese
9 eggs
3/4 cup whole milk
1/4 teaspoon black pepper
4 ounces chèvre (goat cheese)

Directions

1. Preheat the oven to 350°F

2. Melt the butter in a medium cast iron skillet over medium heat. Sauté the onions and garlic together for a few minutes until they begin to turn translucent. Then add 1/2 teaspoon of salt.

3. Break the ends off of the asparagus and cut the stalks into 1-inch pieces.

4. Add in the asparagus and sauté for another 5 minutes until the asparagus is cooked.

5. Set aside 1 handful of raw spinach for the top, then add in the remaining spinach and cook until wilted.

6. Remove from the heat and stir in the grated cheddar cheese.

7. Whisk together the eggs, milk, black pepper, and the remaining 1 teaspoon of salt.

8. Pour the egg mixture over the vegetables.

9. Top with a handful of raw spinach and crumbled chèvre.

10. Bake at 350°F for 40–45 minutes.

For more information on the book and the authors, check out vermontfarmtotable.net.

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