How To Make Asparagus, Tomato, and Goat Cheese Frittata

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This easy and flavorful  veggie frittata recipe is  tangy, crunchy, and oh-so-creamy. It's the perfect breakfast, brunch, or  lunch option when you need to make a quick and delicious meal!

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– 6 eggs – 2 Tablespoons heavy cream – ½ teaspoon salt – ¼ teaspoon black pepper – 1 Tablespoon olive oil – 1 bunch asparagus, trimmed and cut into ¼-inch pieces – 1 cup cherry tomatoes, halved – ½ cup goat cheese, crumbled – ¼ cup fresh basil, roughly chopped (or 1 tsp. dried)

What You'll Need

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Preheat the broiler. Whisk the eggs, cream, salt, and pepper in a medium bowl to blend. Set aside.

Step-By-Step Instructions

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Place a large non-stick ovenproof skillet over medium heat. Add olive oil to pan. When oil is shimmery (about 1-2 minutes), add asparagus and cook until crisp-tender, about 2-3 minutes.

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Increase the heat to medium-high and add the egg mixture. Cook until the eggs start to set, about 2-3 minutes.

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Add tomatoes, goat cheese, and basil.  Reduce heat to medium-low and cook until the frittata starts to look set  on the bottom but still runny on top, about 2 minutes.

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Place skillet under the broiler. Broil until the top is set and golden brown, about 5 minutes.

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Let the frittata cool for about 5 minutes.  Using a rubber spatula, carefully loosen the frittata from skillet and  slide the frittata onto a plate.

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Place leftovers in an airtight container and store in refrigerator for up to 4 days.

Step-By-Step Instructions

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– Be sure to whisk your eggs and cream mixture for a minute or two before adding it to the pan. This adds air and results in a fluffy texture. – Make sure your skillet is oven-proof (so no non-stick pans here!). Stainless steel or cast iron pans both work great.

Recipe Tips

SERVE  AND  ENJOY!

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