Asparagus Frittata with Goat Cheese
User Reviews
5
Asparagus Frittata with Goat Cheese
Description
The recipe begins by sautéing asparagus pieces and thinly sliced leeks in olive oil until tender. Meanwhile, beaten eggs seasoned with sea salt and black pepper create the base. Once vegetables are cooked, the egg mixture is poured over them in an oven-safe skillet, then topped with crumbled chèvre (goat cheese).
Baking in a 400ºF oven until the top develops a light golden color produces a frittata that remains moist and creamy internally, with a tender texture from the vegetables and slight tangy richness from the goat cheese. Allowing a slight jiggle in the center before removing ensures proper doneness as residual heat finishes cooking.
The frittata is served warm, sliced into wedges. It can be left out for up to an hour at room temperature and stored covered in the refrigerator for several days. Leftovers are palatable served cold or reheated in the oven for a crisp edge.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/2 asparagus cut into 1-inch pieces (about 1 cup, bunch
- 1 cup leek both white and green parts, thinly sliced
- 8 egg beaten, whole
- 2 oz chevre , crumbled
- salt sea salt
- black pepper sea salt
Instructions
- Preheat the oven to 400ºF. Add the olive oil to oven-safe skillet over medium-high heat, then sauté the asparagus for 5 minutes. Add in the leeks and continue to sauté until both vegetables are tender, about 5 more minutes.
- Meanwhile, in a large bowl beat together the eggs with 1/2 teaspoon of fine sea salt and several grinds of black pepper. Pour the egg mixture into the skillet once the veggies are tender, then sprinkle the goat cheese over the top.
- Transfer the skillet to the preheated oven to bake until the top is lightly golden, about 10 minutes. It's okay if the middle still has a little jiggle to it, as the eggs will continue to cook for several more minutes once you remove the pan. Slice and serve warm.
- You can keep a frittata out on the table for up to an hour for serving once it's reached room temperature, but after that you need to store it covered in the fridge. Leftovers can last up to 5 days, and you can serve them cold or reheated in the stove.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 5g | 2% |
| Protein | 12g | 24% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 327mg | 109% |
| Sodium | 130mg | 5% |
| Potassium | 229mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1100IU | 22% |
| Vitamin C | 4.5mg | 5% |
| Calcium | 70mg | 7% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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