Ingredients

The following ingredients have 8 Servings
  • 1 bunch asparagus (cut into 2-inch pieces)
  • 1 tablespoon extra virgin olive oil
  • 1 pinch salt and pepper
  • 8 large eggs
  • 1/4 cup milk (any type)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 ounces goat cheese (or feta)

Instruction

  • Pre-heat oven to 400 degrees and line a baking sheet with foil.
  • Toss asparagus with olive oil and a pinch of kosher salt and pepper. Lay in even layer on baking sheet and roast for 10-15 minutes or until slightly charred.
  • Remove asparagus from the oven and set aside to cool slightly. (Leave oven at 400 degrees.) Cut into bite-sized pieces and set aside, leaving a few whole if you wish to "decorate" the frittata before baking.
  • Whisk together eggs, milk, salt and pepper in a medium bowl; set aside.
  • Pre-heat large non-stick, oven-safe pan over medium heat and add chopped asparagus to the pan. Although the asparagus is already cooked, this will allow you to grease the pan a bit with the olive oil from roasting.
  • Sauté the asparagus for 1 minute before pouring the egg mixture into the pan. Stir once with a rubber spatula then scatter the goat cheese on top as well as the reserved decorative asparagus spears.
  • Place pan in the oven and bake until eggs are set, 12-18 minutes.
  • Remove from the oven and slice in eighths. Serve warm, room temperature or chilled.