4 from 54 votes
Asparagus and Goat Cheese Frittata
The Asparagus and Goat Cheese Frittata blends tender sautéed asparagus and shallots with creamy goat cheese and kalamata olives, bound in gently cooked eggs enriched with cream. Cooked first on the stove and finished in the oven, it produces a softly set, flavorful egg dish. Served alongside a simple cherry tomato salad, this frittata makes a satisfying brunch or light dinner option.
Prep Time
15 mins
Cook Time
20 mins
Servings:
8
servings
Calories:
222 kcal
Course:
Breakfast, Brunch
Cuisine:
Italian, American
Ingredients
- 1-2 Tbsp olive oil
- 1 onion minced, large shallot or 1/4 onion
- 1 asparagus about 1 pound, bunch, thin
- 8 egg large
- 3 Tbsp cream
- 1/2 tsp salt
- 1/2 tsp black pepper or to taste, fresh cracked
- 4 ounces goat cheese more if you like, creamy
- 1/3 cup kalamata olives pitted
simple cherry tomato salad
- 4 cups cherry tomato cut in half or wedges
- 4 Tbsp extra virgin olive oil
- 3 Tbsp sherry vinegar
- 1 tsp Italian seasoning blend
- pinch salt
- pinch black pepper
Instructions
- Preheat the oven to 400F
- Trim the asparagus, this is generally at least the lower third to half of the stalks. Discard the ends and cut the asparagus in half. If your stalks are on the thciker side, you might consider taking a vegetable peeler and peeling away the outer edges of the lower parts of the stalks.
- Heat the oil in a 10 inch cast iron skillet and sauté the shallots and asparagus for about 8 minutes, stirring often.
- Beat the eggs gently in a bowl to break them up but don't beat furiously, you're not looking to incorporate air into them. Blend in the cream and season with salt and pepper.
- Pour the eggs evenly into the pan. Crumble the goat cheese evenly over the top, and scatter the olives, too.
- Let the eggs cook over medium heat just until you see that they are starting to cook around the edges, this will just be a few minutes.
- Put the pan into the oven, on the middle rack. Cook for about 12-14 minutes, or until the eggs are just set and not jiggly in the center. Let the skillet cool a bit before slicing.
- To make the salad whisk together the oil, vinegar, and seasonings. Taste it to adjust any of the ingredients. Then lightly toss the cherry tomatoes with enough dressing to moisten. Make the salad when you're ready to eat, tomatoes don't keep well once they're cut.
Cup of Yum
Nutrition Information
Calories
222kcal
(11%)
Carbohydrates
4g
(1%)
Protein
9g
(18%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Cholesterol
178mg
(59%)
Sodium
359mg
(15%)
Potassium
234mg
(5%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
868IU
(17%)
Vitamin C
17mg
(19%)
Calcium
59mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 222
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 4g | 1% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 178mg | 59% |
| Sodium | 359mg | 15% |
| Potassium | 234mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 868IU | 17% |
| Vitamin C | 17mg | 19% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.