A frittata is the perfect way to do two things: ring in spring and clean out the fridge. It’s also easy to dress up for a ~fancy!~ brunch with your friends. Just throw on some torn fresh herbs, or gussy it up with shaved radishes from the farmers market. Don’t like asparagus? Cool. Try broccoli or spinach! Not feeling goat cheese? Fine. Go for parmesan, feta or even cheddar! Missing meat? Throw in some crumbled bacon, pancetta or sausage. The beauty about this ‘tatta is that you can make it your own with just about whatever you’ve got on hand. Your frittata is the limit here, readers.
Asparagus and Goat Cheese Frittata
Servings 0
Ingredients
- 7 – 8 large eggs
- 1/4 cup half and half
- 1/2 cup crumbled goat cheese, plus more to garnish
- Salt and pepper
- Olive oil
- 1 1/2 cups chopped asparagus, cleaned and cut into 1" pieces
- 1 shallot, diced
- Microgreens, fresh herbs, or shaved radish, to garnish
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, crack eggs and whisk in half and half, 1/2 teaspoon each of salt and pepper, and goat cheese. Set aside.
- Heat roughly two tablespoons of olive oil in an oven-safe 10" non-stick skillet. Add shallot and sauté for a few minutes until translucent. Add asparagus and continue to sauté another few minutes until cooked through.
- Remove skillet from heat. Pour in egg mixture with sautéed vegetables. Stir slightly to evenly distribute the asparagus and shallot.
- Place skillet into oven and bake about 20 minutes until the center of the frittata is set but not browned.
- Top with things like microgreens, fresh herbs, more goat cheese, flakey sea salt, a drizzle of olive oil, freshly cracked black pepper, and sliced radish if desired.
