Asparagus and Goat Cheese Frittata – From parties to a delicious dinner at home, asparagus and goat cheese frittata is a great side to a delicious dinner!
There is no doubt that you are going to love this recipe and when you do, there are more for you to enjoy. This was given to us by sisters Nora and Jenna Rice, authors of The Vermont Farm to Table Cookbook. They are rooted in rich agricultral traditions of Vermont. Every recipe is delicious, nutritious and ready for you to show off to your family.
Servings: 6-8
Ingredients
1–2 tablespoons butter
1 medium onion
2 cloves garlic, minced
1-1/2 teaspoon salt, divided
1 bunch asparagus
5 ounces spinach
1 cup grated cheddar cheese
9 eggs
3/4 cup whole milk
1/4 teaspoon black pepper
4 ounces chèvre (goat cheese)
Directions
1. Preheat the oven to 350°F
2. Melt the butter in a medium cast iron skillet over medium heat. Sauté the onions and garlic together for a few minutes until they begin to turn translucent. Then add 1/2 teaspoon of salt.
3. Break the ends off of the asparagus and cut the stalks into 1-inch pieces.
4. Add in the asparagus and sauté for another 5 minutes until the asparagus is cooked.
5. Set aside 1 handful of raw spinach for the top, then add in the remaining spinach and cook until wilted.
6. Remove from the heat and stir in the grated cheddar cheese.
7. Whisk together the eggs, milk, black pepper, and the remaining 1 teaspoon of salt.
8. Pour the egg mixture over the vegetables.
9. Top with a handful of raw spinach and crumbled chèvre.
10. Bake at 350°F for 40–45 minutes.
