Asparagus Dill Frittata
This vibrant asparagus dill frittata features plenty of tangy crumbled goat cheese. It’s ready for the table in minutes.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 6 ounces asparagus ends trimmed and sliced into thirds
- 6 eggs
- 2 ounces crumbled goat cheese
- 1 ½ tablespoons chopped fresh dill
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat broiler. Set an oven-safe 10-inch sauté pan over medium-high heat and add oil.
- Add asparagus and sauté 4 minutes.
- Whisk together eggs, goat cheese, dill, salt, and pepper, and pour over asparagus in pan. Stir gently to distribute ingredients as needed.
- Cook just until eggs start to set, then transfer pan to the oven and broil for 5 minutes, until frittata is puffed and lightly browned.
- Let cool slightly before slicing and serving; frittata will deflate somewhat as it cools.
Notes
If you don't have fresh dill, you can swap in 1 ½ teaspoons dried dill.
