Eat it for breakfast or eat it for dinner or eat it for brunch…this Pesto Frittata with Asparagus and Goat Cheese is delicious any time of day. In fact, I had it for breakfast and lunch today. What I love about frittatas is that they’re just so simple to throw together! I knew I needed to include one for Trader Joe’s Week (be sure to go check it out if you’re new here), just because they’re so easy to make (and easy to customize for picky eaters).
Pesto Frittata with Asparagus
If you’re new here, welcome to Trader Joe’s Week! I’ve created a collection of 7 dinner recipes (and a cookie recipe) using some of Trader Joe’s most popular items. If you don’t have a TJ’s near you, don’t worry – I’ve got alternate ingredient suggestions for you. You can still make this recipe! Also, I’d love to have you join me for my Meal Plan Challenge if you could use some meal planning help. Just click on the link below for more info and to sign up (it’s free!).
So, what is a frittata, anyway? A frittata is an egg-based dish that originates in Italy and is similar to a quiche, but without the crust. Frittatas usually include eggs, vegetables, and cheese (but not always, as they are super easy to customize and switch up) and are baked in the oven. I think they’re a great way to use up extra veggies you might have sitting around the kitchen.
Is this frittata recipe ok for Weight Watchers?
Yep, this frittata is both Weight Watchers AND 21 Day Fix-friendly. See the bottom of the post for points and container counts. Most of the points come from the pesto (which has a lot of oil) and the goat cheese. You can reduce both of these by half and still have great flavor in this frittata…plus reduce your points/containers!
How long does it take to make a frittata?
The amount of time it takes to make a frittata varies based on how many eggs you use, what veggies you include, etc. But the recipe I’m sharing here is done in about 25 minutes, which I think is pretty standard.
How many people does a frittata serve?
That, my friend, will depend on your people. The frittata you see here serves 8, technically. It’s made with a 9″ pie plate and I’m not gonna lie…those pieces are small. I ate two servings (which is 1/4 of the whole darn frittata) for brunch today. We’re going with 8, and just keep in in mind that you’ll want side dishes with this frittata if you’re serving it for a brunch or dinner.
What goes with a frittata?
Since this frittata is here for Trader Joe’s Week, I recommend serving it with a side salad (something with arugula, preferably) and some Trader Joe’s ready-to-bake croissants. Because YUM! But other options would be: fresh fruit, Greek yogurt, bacon, rolls.
Here are the ingredients you need for this recipe (with some notes about substitutions):
1 tablespoon olive oil
1 cup of asparagus
1/2 cup goat cheese (alternately, you could use feta)
Pesto Frittata with Asparagus & Goat Cheese
- 1 tbsp extra virgin olive oil
- 1 c asparagus spears cut into 1" pieces
- 2 shallots roughly chopped
- 8 eggs
- 1/2 c goat cheese crumbled
- 1 tomato medium, thinly sliced
- Preheat oven to 400 degrees F. Spray a 9-inch pie pan with cooking spray.
- Heat olive oil in a large saute pan over medium heat. Add asparagus pieces and onion and saute, stirring as needed, approximately 5-6 minutes, until onion starts to be translucent. Remove from heat.
- In a medium bowl, whisk together 8 eggs, pesto, and salt and pepper.
- Spread asparagus and onion in a layer across the bottom of your pie pan.
- Pour egg mixture over veggies.
- Sprinkle goat cheese evenly over the top of the frittata (they'll sink into the eggs), and then place tomato slices around the top.
- Bake until the center of the frittata is springy and firm. A toothpick inserted into the center should come dry. The frittata will puff up while cooking, but settle after it's been removed from the oven.
- Let the frittata sit for a few minutes to cool before serving.
Don’t forget to take a look at all the other recipes I have for Trader Joe’s week!