springtime frittata with asparagus, parsley & goat cheese

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I need it to be Spring.  So. Badly.  Sometimes you’ve just got to take matters into your own hands, and the fresh parsley, spring onions and green asparagus baked with eggs and melty goat cheese in this easy frittata make me a believer (even with that 6-foot snowdrift outside my kitchen window).

Springtime Frittata with Asparagus, Parsley and Goat Cheese
  1. 2 c. thinly sliced potatoes
  2. 1 tbsp + 1 tsp olive oil
  3. 14-16 stalks of asparagus (tough lower ends broken or cut off)
  4. 8 eggs
  5. 1/4 c almond milk (or cow's milk)
  6. 1/3 c crumbled goat cheese (or feta)
  7. 1/4 c packed fresh parsley, chopped
  8. 2 green onions, sliced
  9. 1/4 tsp salt
  10. 1/4 tsp pepper
  11. 6 grape tomatoes
  1. Drizzle the sliced potatoes with 1 tbsp oil, toss to coat, then spread on baking sheet and bake at 350F for 30 minutes, turning once, until potatoes are brown and a little crispy.
  2. In a smaller oven-proof dish, toss the asparagus with a teaspoon of olive oil and cook for the last 10 minutes of the potatoes cooking time.
  3. Spread potatoes evenly to cover the bottom of a cast-iron (or other ovenproof) skillet.
  4. Chop cooked asparagus into 1/2" pieces.
  5. In a medium bowl, whisk eggs with milk.
  6. Add asparagus, cheese, parsley, onions, salt & pepper and stir to combine.
  7. Pour egg mixture over potatoes.
  8. Halve the grape tomatoes and spread them over top of frittata.
  9. Bake in oven at 350F, about 35 minutes, or until top is set.
simple balance http://simple-balance.ca/

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