Description
This Asparagus and Goat Cheese Frittata is a vibrant and flavorful dish that combines creamy goat cheese with tender asparagus. Perfect for brunch, lunch, or dinner, it’s sure to impress your family and friends.
Ingredients
- Fresh asparagus
- Large eggs
- Creamy goat cheese
- Yellow or red onion
- Milk or cream
- Fresh herbs like parsley or chives
- Olive oil
- Salt
- Pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the asparagus and trim off the woody ends. Cut the spears into 1-inch pieces. Blanch them in boiling water for about 2 minutes, then transfer them to an ice bath to stop the cooking process. Drain and set aside.
- In an oven-safe skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
- Add the blanched asparagus to the skillet with the onions. Sauté together for an additional 2-3 minutes until everything is well combined.
- In a mixing bowl, whisk together the eggs, milk or cream, salt, and pepper until everything is well combined. Stir in your choice of herbs.
- Pour the egg mixture over the sautéed asparagus and onions in the skillet. Gently stir to distribute the vegetables evenly.
- Crumble the goat cheese over the top of the frittata mixture, spreading it evenly.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and the edges are golden brown.
- Remove the frittata from the oven and let it cool for a few minutes. Slice it into wedges and serve warm or at room temperature.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 250
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 200 mg
Keywords: Keep an eye on your frittata while it bakes to avoid a rubbery texture. Feel free to add other vegetables like bell peppers or cherry tomatoes for extra flavor and color.