Gorgeous and deceptively simple to make. Amazing and tasty with farm-fresh eggs, asparagus and springtime herbs. A nourishing, savory, and versatile dish.
- 6 large eggs
- ⅓ cup almond milk (or milk of your choice)
- ½ cup crumbled goat cheese (blue cheese works well, too)
- heaping Tablespoon finely-chopped seasonal onion or shallot
- 1 ½ teaspoons Dijon mustard (can substitute spicy brown)
- about 7-9 thin asparagus
- 1 Tablespoon Saporito Garlic Olive Oil
- juice from fresh lemon
- 1 bunch of chopped, fresh parsley (or any favorite herbs)
- big pinch sea salt
- freshly ground black pepper
Preheat oven to 400 degrees. Line a 9 x 9 baking pan with two strips of parchment paper, cut to size. (Our pan was 7 x 11.)
In a medium bowl, scramble the eggs with the milk, goat cheese, fresh onions, mustard and sea salt. Pour the egg mixture into the prepared baking pan, tug up the sides of the parchment paper if necessary, and carefully slide it onto the middle rack of the oven. Bake for 10 minutes.
While the eggs are baking, rinse the asparagus and pat dry. Snap off the tough ends of the asparagus. They should be shorter than 9 inches in length. Toss the asparagus with the olive oil, lemon juice, sea salt and pepper, and set aside.
After 10 minutes, remove the egg dish from the oven and place the asparagus, one by one, on top in a neat row. Return to the oven for another 15 minutes. The center should be springy to the touch when it’s done.
Let the frittata rest for a few minutes, then remove with a spatula (careful with the corners) and use both hands to lift out and onto a flat surface.
Serve warm or at room temperature.
NOTE: The 2nd time we made this, instead of feta, we added bacon, mushrooms, chopped broccoli and carrots. Turned out beautifully and was scrumptious.