Asparagus & Goat Cheese Frittata

Ingredients

2 tbsp extra virgin olive oil, divided

1 lb asparagus, ends trimmed, sliced into 1 inch pieces

8 eggs

½ tsp kosher or coarse salt

¼ tsp ground pepper

½ cup milk

1 cup dill, herb or plain goat cheese, divided in half

Servings: 4

Preparation: 10 minutes

Total Time: 35 minutes 

Kitchen Equipment: oven-safe medium skillet or cast-iron pan (10-12 inch pan)

Instructions:

1. 1. Pre-heat oven to 400F.
   2. Whisk eggs, salt, pepper and milk until combined then stir in 1/2 of the crumbled goat cheese. Set aside.
   3. In a 10 inch oven-proof skillet (cast iron works well), warm 1 tbsp olive oil over medium heat and add the asparagus. Cook for about 5 minutes.
   4. Turn the heat to medium-low and stir in 1 tbsp more olive oil to combine well. Pour in the egg mixture and sprinkle with the remaining crumbled goat cheese.
   5. Cook over the medium-low heat until the edges start to set, about 4-5 minutes. 
   6. Then, transfer the skillet to the middle rack of the oven and cook for 8-10 minutes, until the edges are golden brown and the eggs are set.
   7. Cool in the pan for about 5 minutes, cut into slices and then serve!
   8. Pairs well with a simple mixed greens salad.
      

Pro Tips:

• Frittata leftovers can be stored in the fridge for up to 3 days. If you want to reheat, just place it in a preheated oven at 350F, covered with foil for 15 minutes. Or, reheat in the microwave for 20-25 seconds.
• Substitute an equal amount of feta or parmesan for goat cheese.