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Herby Frittata with Vegetables and Goat Cheese

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Calories 196
Fat 13.8 g
Satfat 5.8 g
Monofat 5 g
Polyfat 1.9 g
Protein 15.1 g
Carbohydrate 2.9 g
Fiber 1 g
Cholesterol 337 mg
Iron 2.7 mg
Sodium 420 mg
Calcium 105 mg

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Rate this recipe 4.4/5 (5 Votes)
Herby Frittata with Vegetables and Goat Cheese 1 Picture

Ingredients

  • 6 ounces asparagus, trimmed and cut into 2-inch pieces
  • 1/4 cup water
  • 3 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh dill
  • 3/8 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 7 large eggs, lightly beaten
  • 1 teaspoon olive oil
  • 2 ounces soft goat cheese (about 1/4 cup)

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Combine asparagus and 1/4 cup water in a small microwave-safe bowl; cover and microwave at HIGH 2 minutes or until tender. Rinse with cold water; drain. Combine chives, dill, salt, pepper, and eggs in a medium bowl; stir with a whisk.

2. Preheat broiler to high.

3. Heat a small ovenproof nonstick skillet over medium heat. Add oil; swirl to coat. Add asparagus and egg mixture to pan; cook 3 minutes or until eggs are partially set, stirring occasionally. Sprinkle with cheese. Place pan under broiler. Broil 2 minutes or until eggs are set and top is lightly browned. Remove pan from oven. Run a spatula around edge and under frittata to loosen from pan; slide frittata onto a plate or cutting board. Cut into 4 wedges.

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