Herby Frittata with Vegetables and Goat Cheese

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

Herby Frittata with Vegetables and Goat Cheese

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  • Prep Time


  • Total Time


  • Servings



  • 6

    ounces asparagus, trimmed and cut into 2-inch pieces

  • ¼

    cup water

  • 3

    tablespoons chopped fresh chives

  • 2

    tablespoons chopped fresh dill

  • teaspoon salt

  • ¼

    teaspoon freshly ground black pepper

  • 7

    large eggs, lightly beaten

  • 1

    teaspoon olive oil

  • 2

    ounces soft goat cheese (about ¼ cup)


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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