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

1. Preheat oven to 325 degrees F. Coat a 10-inch pie pan or ceramic quiche dish with cooking spray.
2. Cut ends off asparagus. Slice off the top 2 inches of the tips and reserve. Cut the stalks into 1/2-inch-long slices.
   
3. 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.
   
4. Season with salt and pepper. Arrange the vegetables in an even layer in the prepared pan.
   
5. 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.
   
6. Bake the frittata until a knife inserted in the center comes out clean, about 35 minutes. Let stand for 5 minutes before serving.

Enjoy!