Wild Asparagus, Arugula, & Goat Cheese Frittata

I am usually not a morning egg person, and although I do love a well prepared egg, I am more likely to enjoy it for lunch or dinner than first thing in the morning. Having chickens however means that I have fresh eggs daily, and nothing tastes better than a freshly laid egg any time of the day.

I find I am making vegetable frittatas quite often since we returned to Umbria, using up our supply of eggs, as well as whatever seasonal vegetables I have on hand. I often enjoy a slice of frittata at lunch with a nice mixed salad, and I am also finding that I am actually beginning to crave eggs in the morning at times as well. Who knows, I may end up a morning egg person after all!

An Italian friend of ours gifted us with a big handful of wild asparagus recently, which was lovely because I went out foraging for wild asparagus myself several times recently, and came home completely empty handed. Wild asparagus is wonderful in spring risotto, or in a frittata such as this one.

If you’ve never tasted wild asparagus, It tastes just like asparagus only more so. It has a very intense (and delicious) asparagus flavor. I added a handful of wild arugula we having growing in our garden as well as some pancetta and creamy goat cheese. If you are not able to get your hands on wild arugula or asparagus, the usual variety of both will work just fine as well.

Buon Appetito!
Deborah Mele 

Wild Asparagus, Arugula, & Goat Cheese Frittata

Wild Asparagus, Arugula, & Goat Cheese Frittata

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes

A great dish to serve any time of the day.


  • 10 Large Eggs
  • 3/4 Cup Milk or Cream
  • 8 Spears Asparagus, Trimmed & Cut Into 1 Inch Pieces
  • 1/2 Cup Diced Pancetta
  • 2 Cups Chopped Arugula
  • 2 Tablespoons Olive Oil
  • Salt & Pepper
  • 3 Ounces Creamy Goat Cheese


  1. Preheat oven to 400 degrees F.
  2. In a pot of water, cook the asparagus until tender, then remove to a bowl with a slotted spoon.
  3. In a heavy oven-proof skillet, heat the oil, then cook the pancetta until lightly browned, then add the arugula and cook until wilted.
  4. Beat together the eggs and milk, and season with salt, and pepper.
  5. Pour the egg mixture into the skillet, then scatter the pancetta, arugula, and asparagus over the top.
  6. Break up the goat cheese with your fingers and scatter over the egg mixture.
  7. Cook over medium heat until the bottom is set and lightly browned, about 5 minutes and then place in the oven.
  8. Cook until the eggs are completely set and beginning to brown, about 7 to 8 minutes.
  9. Cut into wedges and serve immediately.

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One Comment

  1. I can not WAIT to try this! I have everything needed, and I’ll use the rustic arugula in the garden (I plant 3 types). It looks amazing. Deb-Your food just gets to the heart of me..must be my Italian 1/2:) Thanks for your inspiration & sharing your talent.

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