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
- Pre-heat oven to 400F.
- Whisk eggs, salt, pepper and milk until combined then stir in 1/2 of the crumbled goat cheese. Set aside.
- 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.
- 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.
- Cook over the medium-low heat until the edges start to set, about 4-5 minutes.
- 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.
- Cool in the pan for about 5 minutes, cut into slices and then serve!
- 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.