Serves
Serves 4
Ingredients
For the frittata:
1 tbsp olive oil
12 eggs
¾ cup heavy cream
1 bunch of asparagus, cut in 1 ½ inch pieces
½ large yellow onion, diced
2 heaping tbsp each dill, parsley, chives
4oz Goat cheese
2 tsp salt, divided
1 tsp pepper
For the arugula salad:
Bunch of arugula
Squeeze of ½ a lemon
Radishes
Procedure
Preheat oven to 400°F
Warm your 12” non-stick oven-safe skillet over medium heat.
Add 1 tbsp olive oil and saute the asparagus and onion with 1 tsp salt for 10 minutes until the onions are translucent and start to get a little golden color, and the asparagus is fibrant and tender.
While that’s cooking, crack the eggs into a large bowl. Whisk them together with the heavy cream, 1 tsp salt, and 1 tsp pepper.
Gently mix the herbs into the egg mixture.
Once the onions and asparagus are tender, lower the temperature to medium-low and pour the egg mixture right to the skillet. Let it cook for 2 minutes while you dollop the goat cheese on top.
Transfer the skillet to the oven and bake for 15-20 minutes until the center is set and the edges are golden. It’ll be puffed up right out of the oven and fall a bit as it cools.
While it’s baking, squeeze the lemon over the arugula and gently toss to combine.
Serve slices of frittata with arugula salad on top.
