For me, nothing says Spring like asparagus.
When roasted, the tender green stalks become utterly delectable and I just can’t seem to get enough of them this time of year!
I overestimated how much asparagus four of us would eat for our Easter dinner on Sunday (I ended up roasting two large bundles of ’em) so I had some leftover that I needed to polish off.
Frittatas are an excellent vehicle for leftovers, as you can add pretty much anything to eggs and the result is bound to be delicious.
For this one, I combined the roasted asparagus with soft goat cheese and just a bit of salt and pepper to flavor the eggs… chopped ham would be a nice addition as well if you have some leftover from the holiday weekend.
This frittata can be served warm or at room temperature – and makes a great breakfast sandwich when tucked into a toasted english muffin.
Veggies for breakfast? Why not?!
Asparagus & Goat Cheese Frittata
Prep Time: 10 minutes
Cook Time: 35 minutes
Keywords: bake roast breakfast main vegetarian eggs cheese spring
Ingredients (4 servings)
- 12 asparagus spears, woody ends trimmed
- 2 tsp extra virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 tsp butter
- 4 large eggs, preferably organic
- 4 oz freshly crumbled soft goat cheese
Preheat oven to 400°F. Toss trimmed asparagus with olive oil; season to taste with salt and pepper. Roast for 20 minutes, or until the stalks are tender and the ends are just starting to crisp.
Butter a 9 inch pie plate and arrange roasted asparagus in the bottom.
In a medium bowl, whisk together the eggs and goat cheese, leaving some clumps of goat cheese. Season to taste with salt and pepper. Pour egg mixture over the asparagus and bake until eggs are set and frittata is puffed, about 15-20 minutes.
Nutritional Information Per Serving:
185.3 calories, 14.3 grams fat, 6.6 grams saturated fat, 1.0 grams fiber, 12.6 grams protein