Breakfast · Dinner · recipes

Naturally Made Goat Cheese, Asparagus, and Heirloom Tomato Frittata

ImageHappy Earth Day one day late!  If you follow me on Facebook, you saw that my twins and I spent the day outdoors admiring one of the Lords greatest creations, the Pacific Ocean!  It was such a beautiful day yesterday, we had no desire to be inside.  I decided to take the boys for a run along the beach and then we walked down to the water to play for a bit.  As soon as we got down to the water three dolphins swam by to say “hi!”  It was a perfect moment to reflect and be thankful that we are able to be part of something so extraordinary.

Back to cooking… It is one of my favorite activities!  I absolutely LOVE trying new flavors!  I remember the first time I tried goat cheese.  I was in my early 20’s and oversea’s in Albania (of all places!), visiting a friend.  While there we went to visit  family and they treated me like a queen since I was visiting from America! They brought out the best of everything they had and it started with fresh goat cheese and fresh bread! I had no idea what I was eating at the time, because we had communication barrier, but I new I loved it!

I returned home and a few months later I began waitressing at a little Italian restaurant.  Low and behold, it was on the menu!  I was in heaven.  Goat cheese has a very pungent taste, it is very creamy in texture and oh so delicious. A little goes a long way in terms of flavor!

I actually made this for dinner the other night, but it is definitely a breakfast meal as well and makes great leftovers for lunch.

Naturally Made Goat Cheese, Asparagus and Heirloom Tomato Frittata


  • 12 organic eggs
  • 4 oz goat cheese
  • 1 bunch organic asparagus
  • 1 cup organic Heirloom tomatoes (you can also use organic cherry tomatoes)
  • 1 Tbs organic coconut oil
  • sea salt and pepper to taste
Snap ends off of Asparagus using two hands. Snap a few at a time. Each asparagus has a natural snapping point to get rid of the course ends. (I was not able to get a picture since I don’t have three hands!) You can save the ends and put them in the freezer to make vegetable stock!
Add 1 Tbs of the coconut oil to an oven safe pan and then add the asparagus. They should look like this when they are done. Set aside on a plate.
While your Asparagus is sautéing, beat the eggs.  Add salt (I added 1/2 tsp) and pepper.
Add your eggs to the pan you cooked your asparagus in. Scrape the bottom of the pan using a wooden spoon.
When the eggs are firmer, but are not all the way cooked smooth out so the entire pan is covered with the eggs.
Layer the asparagus, goat cheese and tomatoes on top of the eggs. Sprinkle a little more salt and pepper and Place in a preheated broiler.
I enjoy my frittata to be a little well done. I had this one in the broiler for about 8 minutes.

What I love about a Frittata is that you can enjoy them any time!  Serve with Fruit or Ezekiel toast and Naturally made smart butter for breakfast, or a salad for dinner!


9 thoughts on “Naturally Made Goat Cheese, Asparagus, and Heirloom Tomato Frittata

  1. Yum yum yum this looks ammmmmaaaazzziiinnng! I can’t wait to sample some of this! Invite me for a taste next time 🙂


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