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Asparagus & Goat Cheese Frittata

A simple dish with minimal ingredients, frittata is delicious to share for breakfast, brunch or dinner. Asparagus and goat cheese keep this dish light and perfect for the Springtime.

Asparagus & Goat Cheese Frittata

A simple dish with minimal ingredients, frittata is delicious to share for breakfast, brunch or dinner. Asparagus and goat cheese keep this dish light and perfect for the Springtime.

Asparagus & Goat Cheese Frittata

Prep Time

10 min

Total Time

35 min

Serves

4 people

Print

Ingredients

2 tbsp extra virgin olive oil, divided

1 lb asparagus, ends trimmed, sliced into 1 inch pieces

8 eggs

½ tsp kosher or coarse salt

¼ tsp ground pepper

½ cup milk

1 cup dill, herb or plain goat cheese, divided in half

Instructions

  1. Pre-heat oven to 400F.
  2. Whisk eggs, salt, pepper and milk until combined then stir in 1/2 of the crumbled goat cheese. Set aside.
  3. In a 10 inch oven-proof skillet (cast iron works well), warm 1 tbsp olive oil over medium heat and add the asparagus. Cook for about 5 minutes.
  4. Turn the heat to medium-low and stir in 1 tbsp more olive oil to combine well. Pour in the egg mixture and sprinkle with the remaining crumbled goat cheese.
  5. Cook over the medium-low heat until the edges start to set, about 4-5 minutes.
  6. Then, transfer the skillet to the middle rack of the oven and cook for 8-10 minutes, until the edges are golden brown and the eggs are set.
  7. Cool in the pan for about 5 minutes, cut into slices and then serve!
  8. Pairs well with a simple mixed greens salad.

TIPS

  • Frittata leftovers can be stored in the fridge for up to 3 days. If you want to reheat, just place it in a preheated oven at 350F, covered with foil for 15 minutes. Or, reheat in the microwave for 20-25 seconds.
  • Substitute an equal amount of feta or parmesan for goat cheese.

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