Teresa's Recipes
Asparagus and Goat Cheese Frittata
Savor the flavors of spring with this light, fluffy frittata. Fresh, crisp asparagus and tangy goat cheese blend seamlessly in this sophisticated dish, perfect for a leisurely breakfast or an elegant brunch. This recipe, with its roots in Italian cuisine, offers a delicious, versatile option that can be served warm, at room temperature, or even cold, making it perfect for any meal or occasion.
Ingredients
- 1/2 teaspoon, or to taste Salt
- 1/4 teaspoon, freshly ground Black pepper
- 4 ounces, crumbled Goat cheese
- 6 large Eggs
- 2 tablespoons Olive oil
- 1 pound, washed, trimmed and cut into 1-inch pieces Asparagus
Dietary Notes
- Servings: 4
- Dish Type: Breakfast/Brunch
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 280
- Fat: 20g
- Carbs: 6g
- Protein: 16g
- Sodium: 370mg
- Sugar: 3g
Instructions
- Preheat your oven to 375°F (190°C).
- In a large, oven-safe skillet, heat the olive oil over medium heat.
- Add the asparagus to the skillet and sauté until it becomes tender, which should take approximately 5 minutes.
- While the asparagus is cooking, crack the eggs into a bowl. Beat them well and season with salt and pepper.
- Pour the beaten eggs over the asparagus in the skillet. Let it cook without stirring, until the edges start to set, about 5 minutes.
- Sprinkle the crumbled goat cheese evenly over the top of the half-cooked frittata.
- Carefully transfer the skillet to the preheated oven. Bake until the frittata is golden and set in the middle, which should take about 10 minutes.
- Remove the skillet from the oven (remember, the handle will be hot!) and let the frittata cool for a few minutes before slicing and serving. Enjoy your meal!
Tips
- You can replace the asparagus with other vegetables like bell peppers or zucchini.
- Try adding some chopped fresh herbs, like parsley or basil, for a fresh twist.
- You can use feta cheese instead of goat cheese for a different flavor.