Asparagus Frittata
By Haley Aldoroty
Asparagus Frittata
By Haley Aldoroty
Yield/Serves:
Serves 4
For the frittata:
1 tbsp olive oil
12 eggs
¾ cup heavy cream
1 bunch of asparagus, cut in 1 ½ inch pieces
½ large yellow onion, diced
2 heaping tbsp each dill, parsley, chives
4oz Goat cheese
2 tsp salt, divided
1 tsp pepper
For the arugula salad:
Bunch of arugula
Squeeze of ½ a lemon
Radishes
1 tbsp olive oil
12 eggs
¾ cup heavy cream
1 bunch of asparagus, cut in 1 ½ inch pieces
½ large yellow onion, diced
2 heaping tbsp each dill, parsley, chives
4oz Goat cheese
2 tsp salt, divided
1 tsp pepper
For the arugula salad:
Bunch of arugula
Squeeze of ½ a lemon
Radishes
Preheat oven to 400°F
Warm your 12” non-stick oven-safe skillet over medium heat.
Add 1 tbsp olive oil and saute the asparagus and onion with 1 tsp salt for 10 minutes until the onions are translucent and start to get a little golden color, and the asparagus is fibrant and tender.
While that’s cooking, crack the eggs into a large bowl. Whisk them together with the heavy cream, 1 tsp salt, and 1 tsp pepper.
Gently mix the herbs into the egg mixture.
Once the onions and asparagus are tender, lower the temperature to medium-low and pour the egg mixture right to the skillet. Let it cook for 2 minutes while you dollop the goat cheese on top.
Transfer the skillet to the oven and bake for 15-20 minutes until the center is set and the edges are golden. It’ll be puffed up right out of the oven and fall a bit as it cools.
While it’s baking, squeeze the lemon over the arugula and gently toss to combine.
Serve slices of frittata with arugula salad on top.
Warm your 12” non-stick oven-safe skillet over medium heat.
Add 1 tbsp olive oil and saute the asparagus and onion with 1 tsp salt for 10 minutes until the onions are translucent and start to get a little golden color, and the asparagus is fibrant and tender.
While that’s cooking, crack the eggs into a large bowl. Whisk them together with the heavy cream, 1 tsp salt, and 1 tsp pepper.
Gently mix the herbs into the egg mixture.
Once the onions and asparagus are tender, lower the temperature to medium-low and pour the egg mixture right to the skillet. Let it cook for 2 minutes while you dollop the goat cheese on top.
Transfer the skillet to the oven and bake for 15-20 minutes until the center is set and the edges are golden. It’ll be puffed up right out of the oven and fall a bit as it cools.
While it’s baking, squeeze the lemon over the arugula and gently toss to combine.
Serve slices of frittata with arugula salad on top.