Asparagus and Goat Cheese Frittata
This simple frittata is bursting with fresh flavors from smoky, roasted asparagus and creamy, tangy goat cheese.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
- 1 bunch asparagus left whole stems trimmed
- 1 tablespoon olive oil
- 1 pinch salt and pepper
- 8 eggs
- 1/4 cup low fat milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 ounces goat cheese or feta
Pre-heat oven to 400 degrees and line a baking sheet with foil.
Toss asparagus with olive oil and a pinch of kosher salt and pepper. Lay in even layer on baking sheet and roast for 10-15 minutes or until slightly charred.
Remove asparagus from the oven and set aside to cool slightly. (Leave oven at 400 degrees.) Cut into bite-sized pieces and set aside, leaving a few whole if you wish to "decorate" the frittata before baking.
Whisk together eggs, milk, salt and pepper in a medium bowl; set aside.
Pre-heat large non-stick, oven-safe pan over medium heat and add chopped asparagus to the pan. Although the asparagus is already cooked, this will allow you to grease the pan a bit with the olive oil from roasting.
Sauté the asparagus for 1 minute before pouring the egg mixture into the pan. Stir once with a rubber spatula then scatter the goat cheese on top as well as the reserved decorative asparagus spears.
Place pan in the oven and bake until eggs are set, 12-18 minutes.
Remove from the oven and slice in eighths. Serve warm, room temperature or chilled.
Calories: 122kcal | Carbohydrates: 1.7g | Protein: 9.2g | Fat: 8g | Saturated Fat: 2.8g | Polyunsaturated Fat: 5.2g | Cholesterol: 185mg | Sodium: 250mg | Fiber: 0.6g | Sugar: 0.7g