- 1 tablespoon butter
- 1 pound asparagus, tough ends trimmed and cut into 2″ pieces
- 10 eggs
- 4 ounces goat cheese
- salt and pepper
- Preheat oven to 400 degrees with the rack in the middle position.
- In a 10″ nonstick skillet over medium heat, melt the butter and cook the asparagus until just becoming tender, about 5 minutes. Season the asparagus with a pinch of salt and pepper. Remove the pan from the heat and allow to cool for 5 minutes so it won’t cook the bottom of the frittata too quickly.
- In a medium size mixing bowl, crack and beat the 10 eggs for about 30 seconds until fluffy. Season with salt and pepper. Pour the eggs into the same pan with the asparagus, and top with crumbled goat cheese. You don’t need to stir the frittata. Transfer the frittata to the oven and cook until the the frittata is just set, and when pierced with a knife no raw egg runs, usually about 15-18 minutes.
- Serve warm, room temperature, or cold. The leftovers will keep for 4 days.
Using a non-stick pan is much easier than a stainless steel pan. If you only have stainless steel, use a little more butter to be sure the frittata doesn’t stick.
This recipe can easily be doubled and cooked in a 9×13 baking dish. It may take longer to cook, so keep your eye on it.
- Calories: 203
- Sugar: 1.8g
- Fat: 14g
- Saturated Fat: 6.5g
- Carbohydrates: 4g
- Fiber: 1.5g
- Protein: 16g