Description
A delicious and fresh frittata featuring spring asparagus and creamy goat cheese, perfect for brunch or a light meal.
Ingredients
Scale
- 8 large eggs
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup goat cheese, crumbled
- 1/4 cup milk
- 1/4 cup onion, finely chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together the eggs, milk, salt, and pepper.
- In an oven-safe skillet, heat olive oil over medium heat and sauté the onions until translucent.
- Add the asparagus to the skillet and cook for about 3-4 minutes until tender.
- Pour the egg mixture over the asparagus and onions, and sprinkle the goat cheese on top.
- Cook on the stovetop for 2-3 minutes until the edges start to set.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes until the frittata is set and lightly golden.
- Let it cool for a few minutes before slicing and serving.
Notes
- Feel free to add other vegetables like bell peppers or spinach.
- This frittata can be served warm or at room temperature.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 300mg