I suck at making omelets. They inevitably always end up as a “scramble” because I can’t flip an omelet to save my life. A frittata is basically the answer to that because it requires NO FLIPPING. And, it will serve as a fantastic breakfast on the go for me all week long.
Asparagus, Goat Cheese, and Herb FrittataJust the Tip
Inspired by Cooking Light
What I used:
- 1 bunch asparagus (about 12 ounces), woody ends trimmed and discarded (the bottom few inches), and cut into 2-inch pieces
- 2 tsp olive oil
- 2-3 tbsp chopped fresh chives
- 2-3 tbsp chopped fresh dill
- salt and freshly ground black pepper
- 7 large eggs
- 2 oz soft goat cheese (about 1/4 cup)
- non-stick cooking spray
What I did:
- Preheat oven to 400. Toss the asparagus with the olive oil and season with salt and pepper. Roast for 10 minutes, tossing half way through. Reserve and switch oven to broil.
- Combine chives, dill, and eggs in a medium bowl. Whisk together and season with salt and pepper.
- Heat a small, 9 1/2 – 10 inch, ovenproof nonstick skillet over medium heat. Spray with cooking spray. Arrange the cooked asparagus along the bottom of the skillet. Pour over the egg mixture and cook for 3-4 minutes until the eggs are partially set, gently stirring occasionally.
- Sprinkle on the goat cheese. Transfer the pan to the broiler, about 4-6 inches from the heat. Broil for 2 minutes or until eggs are set. Remove the frittata using a rubber spatula to release from the edges. Cut into 4 wedges.