Asparagus and Goat Cheese Frittata
Asparagus and Goat Cheese Frittata. Imagine a fluffy and savoury egg dish filled with tender asparagus spears and creamy goat cheese, all baked to golden perfection.It's a frittata that's as comforting as a leisurely Sunday morning.
Ingredients
- 8 large eggs
- 1 bunch asparagus tough ends trimmed and spears cut into 1-inch pieces
- 1/2 cup crumbled goat cheese
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Instructions
Prep Asparagus:
- Preheat your oven to 350°F (175°C).
- In a pot of boiling water, blanch the asparagus pieces for about 2 minutes, then transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
Sauté Aromatics:
- In an oven-safe skillet, heat olive oil over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and cook until fragrant.
Whisk Eggs:
- In a bowl, whisk together the eggs, milk, grated Parmesan cheese, salt, and freshly ground black pepper.
Assemble Frittata:
- Add the blanched asparagus pieces to the skillet with the sautéed onions and garlic.
- Pour the whisked egg mixture over the asparagus.
- Sprinkle the crumbled goat cheese evenly over the egg mixture.
Cook Frittata:
- Cook the frittata on the stovetop over medium-low heat for about 5 minutes, or until the edges start to set.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and the top is lightly golden.
Serve & Garnish:
- Carefully remove the skillet from the oven and let the frittata cool slightly.
- Slice the frittata into wedges and serve warm.
Notes
Nutrition & Calories:
(Note: These values are rough estimates.)• Per Serving (1 slice):
• Calories: 200
• Protein: 12g
• Fat: 15g
• Carbohydrates: 4g