I love frittatas – an egg based entree with so much flexibility for ingredients with a standard base. Plus, you can make them for breakfast, brunch, lunch or dinner. The sky is the limit!
My standard for a frittata starts with eggs, milk (of any type, but higher fat is better), salt, and ground mustard. To that base, I just start mixing vegetables and meats/cheeses.
High in protein and flavor, you can make just about any vegetable taste good in a frittata. That’s my kind of dish!
This time, I had some leftover dill hanging around that I wanted to use. It worked perfectly with the asparagus and goat cheese. Havarti cheese would be another fantastic option if you don’t like goat cheese.
Asparagus, Dill, and Goat Cheese Frittata
- 2 Tbsp oil, divided
- 1/2 cup diced onion (about 1/2 onion)
- 1 bushel of asparagus, chopped into small pieces (about 1 pound)
- 2 Tbsp of finely chopped dill
- 10 eggs
- 1/4 cup milk (or milk alternative)
- 1/2 tsp sea salt
- 1/2 tsp ground mustard
- 4 ounces of goat cheese crumbles
- Preheat the oven to 425 degrees. Heat a large oven-proof pan to medium heat. A large cast iron skillet is ideal.
- Add 1 Tbsp of oil to the pan once it’s hot. Add in the onion and asparagus; saute until the onion is soft.
- Meanwhile, combine the eggs, milk, salt, and mustard in a large bowl. Whisk well. Incorporate the dill into the egg mixture.
- Once the veggies are softened, add the egg mixture to the pan. Reduce the heat to medium low and crumble the goat cheese evenly over the top.
- Continue cooking the frittata on the stove until the sides seem to be solidifying. about 5 minutes.
- Add the skillet to the oven in the middle rack and cook for another 5-7 minutes or just until the middle doesn’t jiggle anymore.
- Cool for about 5 minutes before serving. Bon Appétit!