Asparagus and Goat Cheese Frittata

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 40 min · vegetarian, gluten-free, keto, low-carb

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Ingredients

• 4 large eggs
• 1/4 cup whole milk
• 1/4 lb asparagus
• 1 large shallot
• 1 1/2 oz goat cheese
• 3/4 tbsp olive oil
• 1 lemon
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 3/4 tbsp chives

Method (tap to check — screen stays awake)

1. Heat the oven to 375F. Snap the woody ends off the asparagus and cut the spears into 1-inch lengths.
2. Whisk the eggs, milk, salt and pepper for a full 30 seconds, until the color is completely uniform and there are no ribbons of white left.
3. Warm the oil in a 10-inch oven-safe skillet over medium and cook the sliced shallot 2 minutes until soft.
4. Add the asparagus and cook 4 minutes, until bright green and crisp-tender. Anything still raw here stays raw in the finished frittata.
5. Pour in the eggs, stir once with a spatula to distribute, and dot the goat cheese over the surface in teaspoon-sized lumps.
6. Bake 18 to 22 minutes until the center no longer wobbles and an instant-read thermometer in the middle reads 160F.
7. Rest 5 minutes, then finish with lemon zest and chives and cut into 4 wedges. It is as good warm as hot.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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