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Melissa Simon

Asparagus, Grape Tomato, Goat Cheese & Herb Blend Frittata

SPRING BRUNCH SEASON HAS ARRIVED!
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Prep Time 15 minutes
Cook Time 17 minutes
Servings: 6
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 8 Large Brown Pasture Raised Eggs
  • 1/4 Cup Whole Milk Or Cream
  • 1 Bunch (5) Asparagus Trimmed, Cut Into 1 inch Pieces
  • 1/2 Cup Grape Tomatoes
  • 1 Shallot Minced
  • 2 TBSP Olive Oil Extra Virgin
  • 1 TBSP Chives Chopped
  • 1 TBSP Parsley Chopped
  • 1 TSP Kosher Salt
  • 1 TSP Black Pepper Ground
  • 1 TBSP Goat Cheese
  • T TSP Grated Parmesan

Method
 

  1. Preheat Oven To 375
  2. Sautee Your Veggies:
    Heat EVOO in an oven safe skillet (important for the transfer)
    Sautee shallots first for about 2 minutes
    Add asparagus and cook 5 minutes (or until just tender)
    Stir in tomatoes and cook 2 minutes (only)- you don't want to release any juices!
  3. Prepare Egg Mixture:
    Whisk eggs, milk, herbs, grated parmesan & salt & pepper
  4. Assemble:
    Slowly pour egg mixture over vegetables. Sprinkle goat cheese evenly on the top.
  5. Bake:
    17 minutes until set in the center
  6. Let It Sit!
    As it sits, you can add some cracked black pepper, drizzle of olive oil or a pinch of any extra herb you may have left over!
  7. Mangia! Enjoy!

Notes

Spring asparagus is naturally sweeter and more tender- really is a great addition to a frittata!
Try not to overcook the tomatoes- we want them to stay firm and bright!
Let the Frittata rest before slicing, it will set and slice nicely.
Fresh herbs make ALL the difference- even better if you can grow them yourself!
If you don't like goat cheese you could always swap for Feta and add mushrooms in as well!
Serve with a nice buttered and toasted piece of sourdough, and a simple fruit or citrus salad. Arugula is always an option (and one that I never shy away from) to add alongside this beautiful spring creation!