Asparagus Goat Cheese Frittata {Paleo, Gluten Free, Vegetarian}

This spring recipe for an asparagus goat cheese frittata can serve as a healthy breakfast or lunch that's paleo, gluten free, and vegetarian.

Paleo goat cheese asparagus frittata - paleo, gluten free and vegetarian |

The arrival of spring produce is always a happy one for me. Artichokes the size of my head are stacked on tables at the farmer's market and next to them are pyramids of bright orange, slender carrots draped over each other, with dirt like skid marks around the sides. I love all the Spring produce, but it’s the sight of asparagus that gets me excited and is the inspiration for this asparagus goat cheese frittata.

asparagus frittata

Asparagus and leeks are a classic combination, but my favorite companion to asparagus is the basic, but versatile egg. 

asparagus frittata

Then there’s the wonderful simplicity of a perfectly poached egg waiting to be burst open onto a plate of cooked asparagus.

paleo asparagus goat cheese frittata.jpg

Seeing as most are coming out of a very cold winter, ready to shed a few layers, I thought I’d go light and lovely with an egg combo in frittata form. The frittata is a close cousin to the quiche, but the frittata saves a few calories since there's no grain or gluten filled crust. Throw in some local chèvre and champignons and you have yourself an easy way to enjoy the bounty of spring.

asparagus frittata

What I also like about the frittata is that it can be eaten warm or cold so it’s an easy and elegant item to bring to your first outdoor picnic of the season. Paired with a crisp white wine, you might actually see glimpses of summer in the distance.

asparagus frittata

Asparagus Goat Cheese Frittata {Paleo, Gluten Free)

Serves 4


  • 1 tablespoon olive oil
  • 1/4 cup onion, diced
  • 1/2 cup asparagus, cut into 1” pieces
  • 1/4 cup mushrooms, chopped, plus a handful for topping
  • 6 eggs
  • ¼ cup parsley chopped
  • 3 ounces crumbled goat cheese
  • Salt and pepper to taste


  1. Turn broiler to high.
  2. Heat olive oil in an 8-inch ovenproof skillet. Once hot, add the onions, asparagus and mushrooms with salt and pepper to taste. Sautée until the onions are translucent and the mushrooms begin to brown.
  3. In a bowl, whisk the eggs with a dash of salt and pepper. Add parsley and 2 ounces of goat cheese.
  4. Place the egg mixture in the skillet with the other ingredients and use a spatula to gently lift and move the eggs around the pan until it begins to set, about 5 minutes. Sprinkle the remaining goat cheese and asparagus tips on top.
  5. Place in the oven for 3–5 minutes or until the eggs are set and the top begins to brown.
  6. Serve immediately or cool and eat at room temperature.

Other Paleo Breakfast Inspiration