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A light and fluffy frittata packed with tender asparagus, creamy goat cheese, and fresh herbs. Perfect for a simple brunch, lunch, or a quick weeknight dinner, ready in under 35 minutes.
For 6 servings
Preheat your oven to 400°F (200°C). In a large bowl, whisk the eggs until the yolks and whites are just combined. Whisk in the milk, chopped dill, salt, and black pepper until smooth. Set aside.
Heat the olive oil in a 10-inch oven-safe skillet (cast iron or non-stick) over medium heat. Add the chopped shallot and cook until softened, about 2-3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the asparagus pieces and sauté until tender-crisp, about 4-5 minutes.
Pour the prepared egg mixture evenly over the cooked asparagus in the skillet. Gently stir once to distribute the vegetables. Sprinkle the crumbled goat cheese and optional Parmesan cheese over the top. Transfer the skillet to the preheated oven and bake for 12-15 minutes, until the edges are set and the center is just slightly wobbly.
Carefully remove the skillet from the oven. The handle will be very hot. Let the frittata rest in the skillet for 5 minutes. It will firm up as it cools. Slice into 6 wedges and serve warm or at room temperature.
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A light and fluffy frittata packed with tender asparagus, creamy goat cheese, and fresh herbs. Perfect for a simple brunch, lunch, or a quick weeknight dinner, ready in under 35 minutes.
This italian_american recipe takes 35 minutes to prepare and yields 6 servings. At 220.54 calories per serving with 14.74g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
Use unsweetened almond milk instead of dairy milk and substitute the goat cheese with a dairy-free feta or omit it entirely.
Add 1/2 cup of cooked, chopped bacon, ham, or prosciutto along with the asparagus for an extra protein boost.
Swap asparagus for milder vegetables like spinach (wilted first) or finely chopped broccoli. Use a mild cheddar instead of goat cheese.
Use egg whites instead of whole eggs and low-fat milk to reduce calories and fat content. Add more vegetables like bell peppers and spinach.