I make frittatas very often and don't share my recipes often enough! Here's what I made last night...
Remember the half bunch of asparagus I put in my veggie quinoa bowl? The rest found its way into this delicious Friday night frittata. In fact, it was the star. Sometimes I like to load the egg dish with veggies, but not this time. Here's the run down.
1/2 bunch of asparagus cut into 1-2 inch pieces
1-2 Tbsp goat cheese
salt and pepper
preheat oven to 400.
whisk 6 eggs, add salt and pepper.
coat oven proof pan with olive oil, paying attention to the sides, I usually use spray oil.
heat olive oil in pan on the stove.
pour eggs into hot pan.
add asparagus, spreading it all around the pan.
add small chunks of goat cheese throughout.
by this time, the egg should begin to set.
place the entire dish into the oven for about 20 minutes.
Roasted Yukon gold potatoes and a simple spinach salad made this a nice Friday night meal after a long week.
To make the side dish: Cut 8-10 Yukon golds into bite sized pieces. Toss with olive oil, salt, pepper, and paprika. Put in the oven, 10 minutes before you begin prepping the frittata. Stir a few times. They should be done by the time the frittata is brown around the edges.