A frittata looks impressive yet is an easy weeknight meal. You can use any combination of veggies in a frittata, and in the spring, I love asparagus. For color and variety, I added red peppers and goat cheese makes everything delicious. Serve with a beautiful salad, fresh bread, and white wine; it pairs well with the meal. I love the French white wines, Chablis and Sancerre, both crisp and steely.
1 pound thin asparagus
1 ½ teaspoons extra-virgin olive oil
2 onions, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
½ teaspoon salt, divided
½ cup water
Freshly ground pepper, to taste
6 large eggs
4 ounces of goat cheese
1 tablespoon chopped fresh parsley
½ cup parmesan cheese
- Preheat oven to 325 degrees F. Coat a 10-inch pie pan or ceramic quiche dish with cooking spray.
- Cut ends off asparagus. Slice off the top 2 inches of the tips and reserve. Cut the stalks into 1/2-inch-long slices.
- Heat oil in a large nonstick skillet over medium-high heat. Add asparagus, onions, bell pepper, garlic, and 1/4 teaspoon salt; cook, stirring, until softened, 5 to 7 minutes.
- Season with salt and pepper. Arrange the vegetables in an even layer in the prepared pan.
- Whisk eggs in a large bowl. Add goat, parsley, 1/4 teaspoon salt, and pepper; whisk to blend. Pour the egg mixture over the vegetables, gently shaking the pan to distribute. Scatter the reserved asparagus tips over the top and sprinkle with Parmesan.
- Bake the frittata until a knife inserted in the center comes out clean, about 35 minutes. Let stand for 5 minutes before serving.
Beautiful! We love a frittata, so versatile, and so easy to make using what is best at the moment. Asparagus is a favorite of mine!
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