Asparagus and Goat Cheese Frittata

Frittatas are one of the most forgiving dishes that you can prepare. Swap out the herbs, the type of cheese (feta or parmesan would also be yummy), and even the veggies themselves and it will all work out. This is a great way to use some of the produce from your CSA box. My asparagus and broccoli sprouts came from my Featherstone Farm CSA spring box.

Don’t skimp on the eggs.

Keep your proportions steady and you have a dish that works for any time of day. If you have leftovers, they are equally delicious warm or cold.

This particular combo sounds fancy. It’s also very kid friendly and comes together quickly. My kids tend to be skeptical of asparagus once you move past the tips. Chopped up in the frittata, there’s no complaints.

Don’t have a frittata pan? Use a wide oven safe skillet. Instead of flipping the frittata, finish it in the oven. Once the sides have set, slide it into a 425 degree oven for about 10 minutes.

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Course Breakfast, Main Course

Cuisine Comfort Food

Ingredients

12 eggs
2 Tbsp. chopped fresh chives
2 oz. prosciutto or serrano ham chopped
1 tsp. dried thyme
½ tsp salt
Freshly ground pepper to taste
6 oz. goat cheese crumbled
¼-½ cup broccoli sprouts or other microgreens
1 lb. asparagus trimmed, spears steamed until just tender
2 Tbsp. unsalted butter

Instructions

Whisk eggs, thyme, cured ham, salt and pepper until blended. Stir in crumbled goat cheese and microgreens.
Reserve 5-7 asparagus spears to be used whole. Cut the rest of the asparagus into ¼ inch pieces. Fold into egg mixture.
In the deep half of a frittata pan over medium heat, melt 2 Tbsp. butter over medium heat. Add chives and saute for one minute before adding egg mixture. Use silicon or rubber spatula to scrape sides of pan and allow uncooked eggs to flow underneath. Cover with the shallow side of the pan and cook for 6-8 minutes.
Uncover pan. Press whole asparagus spears into the top of the frittata. Cover with shallow side of the pan. Flip the frittata. Cook, covered, for 8-10 minutes. Flip back into the deep side of the pan. Slide onto a serving dish (or I just serve it straight from the pan).