Asparagus and Goat Cheese Frittata over Salad with Chive Flower Vinaigrette
Recipe type: Main Dish, Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
For the chive flower infused vinegar:
  • 5-6 chive flowers, stems removed
  • 2 garlic cloves, smashed
  • ~1/2 cup white wine or champagne vinegar
For the frittata:
  • 12-14 spears thin asparagus spears, trimmed
  • 2 tablespoons olive oil
  • 2 spring garlic stalks, chopped
  • 12 eggs
  • ½ cup whole milk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons chives, chopped
  • 3½ ounces goat cheese
For the salad:
  • 4 tablespoons olive oil
  • 4 teaspoons chive flower infused vinegar
  • 6 ounces salad greens
  • Kosher salt
  • Freshly ground black pepper
To make the vinegar:
  1. In an 8 ounce canning jar, combine chive flowers and garlic cloves. Fill jar with vinegar, leaving about 1 inch space at the top. Use a spoon to press chive flowers against side of jar, breaking them up just a little. Cover top with parchment paper and then close with lid. Let sit in a cool, dry place for at least 1 week.
To make the frittata:
  1. Preheat oven to 350F.
  2. Bring a pot of heavily salted water to boil. Add asparagus and boil for 3 minutes. Transfer asparagus to a bowl and cover with ice water. Let cool completely.
  3. In a large bowl, whisk together eggs, milk, salt and pepper. Set aside.
  4. In a 10 inch cast iron skillet, heat olive oil over medium heat. Add spring garlic and cook until fragrant, about 1 minute. Add egg mixture and chives and stir to distribute greens evenly. Cook for 5 minutes over medium heat, until edges start to set. Remove from heat and arrange asparagus spears, all pointing towards center, in the eggs and dollop goat cheese around entire pan. Transfer pan to oven and bake for 15-20 minutes, until center is just set. Make sure to watch as you don't want the eggs to overcook!
To make the salad:
  1. While frittata is baking, prepare the salad. In a small bowl, whisk together olive oil and infused vinegar. Pour over greens and add salt and pepper to taste.
To serve:
  1. Sprinkle frittata with chive flower, if you have any more, and serve frittata over salad.
Recipe by Things I Made Today at