Name: Asparagus, Tomato and Goat Cheese Frittata
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 4 eggs; 2 oz goat cheese, crumbled; salt and pepper; 2 tbsp butter; 10 spears of cooked asparagus, chopped into 1/2″ pieces; 12 cherry or grape tomatoes, sliced lengthwise

Ingredients

Scale

4 eggs
2 oz goat cheese, crumbled
salt and pepper
2 tbsp butter
10 spears of cooked asparagus, chopped into 1/2” pieces
12 cherry or grape tomatoes, sliced lengthwise

Instructions

Place an oven rack about 8″ from the top and preheat the broiler.
In a medium bowl, beat the eggs well. Season with salt and pepper. Add about half the goat cheese to the eggs and beat again.
In a 10″ cast iron skillet, melt the butter over medium heat. Add the asparagus and tomatoes and sauté until warmed through and the tomatoes are beginning to soften (about 2 minutes). Pour the egg mixture gently over the vegetables. Sprinkle the remaining goat cheese over the egg mixture. Allow to cook until set (about 4 minutes).
Transfer the pan to the oven and broil until the top of the frittata is puffy and browned, turning once to ensure even browining (about 4 mimutes).
Remove from oven and serve immediately.

Notes

You can use almost any leftover vegetable for this. Some people like to start with a finely chopped shallot. Leftover mushrooms, fingerling potatoes or a crumbled Italian sausage work well, too.

Author: Helen Kain
Prep Time: 5
Cook Time: 10

Nutrition

Serving Size: 2