Asparagus Frittata with Goat Cheese

An easy and delicious item to add to your next brunch.
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 Min
Serves: 6

Ingredients

• 2 tablespoons olive oil

• 9-10 medium asparagus (cleaned and stalks trimmed to under 4 inches and peeled if larger in size)

• 1/2 red onion sliced thin

• 6 oz cremini mushrooms (sliced)

• 4 oz goat cheese (soft)

• 1/4 teaspoon salt

• 1/2 teaspoon dried parsley

• Fresh basil (torn, optional for garnish)

• Fresh thyme (optional for garnish)

• 2 TBLS heavy cream

• 6 eggs

Directions

Step 1.

Heat oven to 350 F. In a well-seasoned cast iron pan or an oven safe non-stick pan, add sliced mushrooms and sauté over medium high heat in dry pan until mushrooms start releasing moisture (about 3 minutes) add 1 TBLS olive oil and sauté for 4-5 minutes longer until mushrooms are browned and starting to caramelize. Set aside and return pan to flame. Add remaining oil, asparagus spears and red onion and sauté until asparagus is fork tender and the onions are starting to soften and get brown. Sprinkle mushrooms over onion and asparagus add salt and dried parsley and turn heat to medium low.

Step 2.

In a medium bowl add the eggs and heavy cream, beat well with a whisk (this should be done just before adding to the asparagus mixture). Add egg mixture to the warm asparagus mixture, evenly covering the vegetables. Let cook for approximately 8 minutes (moving the frying pan back and forth to make sure the egg doesn't stick, or use a plastic spatula to carefully lift frittata on all sides and underneath to unstick).

Step 3.

Add goat cheese in slices over frittata and place in oven baking until eggs are set and the goat cheese is melted about 15 minutes. Garnish with fresh basil and thyme and serve immediately.