Asparagus and Goat Cheese Frittata

Tips & Tricks:

• 🔪 Skip steps with knife if you completed the prep ideas
• 🔪 This entire dish is great to make ahead and eat throughout the week.

Ingredients:

• 12 large eggs
• 1/3 cup whole milk
• 1/2 tsp salt
• 1 tablespoon extra-virgin olive oil
• 1 pound asparagus
• 1/4 teaspoon black pepper
• 4 ounces goat cheese, crumbled into 1/2 inch pieces

Directions:

1. 🔪 Veg Prep (can be done up to 3 days ahead)
1. Cut asparagus into 1/4 inch pieces.
2. Prepare Filling
1. Adjust oven rack to middle position and heat to 350.
2. Whisk eggs, milk, and salt & pepper in bowl until well combined.
3. Heat oil in 12 inch non-stick oven safe pan. Add asparagus and cook until crisp and tender.
4. Add goat cheese and egg mixture and cook, using rubber spatula to stir and scrape bottom of skillet until large curds form and spatula leaves trail through eggs but eggs are still very wet, about 30 seconds.
5. Smooth curds into even layer and cooking without stirring for 30 seconds.
3. Bake
1. Transfer skillet to oven and bake until Frittata is slightly puffy and surface bounces back when lightly pressed, 6-9 minutes.
2. Using rubber spatula, loosen Frittata from skillet and transfer to cutting board.
4. Serve
1. Let stand for 5 minutes before slicing and serving.
2. Optionally serve with your favorite hot sauce or salsa.
3. Let cool completely and cover with plastic wrap to save and eat throughout the week.

Reheat Options

1. Slice desired amount onto a plate and set on the counter for 10 minutes, letting it come to room temp, before enjoying.
2. If you want it hot, cover with a damp paper towel, and microwave for about 1 minute. You don't want to microwave it too much or it will dry out.