This is one of our favourite weekend breakfasts. It comes together in minutes and uses up whatever leftovers we have from grilling earlier in the week, from mushrooms to asparagus; sometimes we even toss in the crumbled meat from a lonely Italian sausage. A decadent slice of toasted, cherry-studded sourdough bread, cheese scone or croissant rounds out the meal perfectly. Add a steaming mug of latte and I’m in heaven.
If I’m making this for a crowd, I use a dozen eggs in our 15″ cast iron frypan. In that case, we steam a bunch of fresh asparagus and take it from there.
An easy breakfast or brunch to use up some leftover asparagus. Throw in some cherry tomatoes and you’ve got a hearty meal in no time.
- 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
- 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.
- 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.
- Serving Size: 2
I’m sharing this post with Between Naps on the Porch.