Asparagus Frittata with Herbs and Goat Cheese

Asparagus Frittata with Herbs and Goat Cheese



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1 tsp olive oil

1 bunch asparagus, cut in bite sized pieces – ends discarded

3 to 4 cloves garlic, minced

1 Tbsp each chopped basil and parsley (or your favorite combination of herbs)

6 eggs

1 tsp each salt and pepper

¼ cup goat cheese, crumbled or your favorite cheese


Preheat oven broiler.

In a small (8 inch or so) non-stick oven proof skillet heat olive oil over medium high heat.

Add asparagus and sauté until almost soft about 3 to 4 minutes.

Add garlic and cook another minute.

In a mixing bowl, whip eggs together with salt and pepper until light and frothy.

Stir in herbs.

Lower skillet heat to medium and pour eggs mixture over the asparagus and garlic.

Move pan around if necessary to evenly distribute eggs.

Add cheese evenly to the top.

After a couple of minutes, when the egg mixture is almost set, run the skillet under the broiler to lightly brown the top and melt the cheese.

Remove from oven, cut in slices and serve.

Also good at room temperature.

© Deer One Publishing 2021