This month’s Recipe Redux theme is 7-Ingredient (Or Less) Recipes.
Short ingredient lists are what attracts me most to recipes! I’m not a fan of getting multiple measuring cups and measuring spoons out. Well let’s be honest, usually I just use the 1 cup and eye ball it.
This recipe is about as basic as it gets. I’m sure there are tons of similar recipes out there but sometimes it’s nice to go back to basics.
Plus I would encourage you to add in whatever veggies, cheeses, or herbs you have on hand to this recipe to make it just how you like. I love the combo of goat cheese and asparagus because it just sings spring to me.
I just recently started experimenting more with frittatas in the past few months and man they are the easiest thing in the world. I find that a slice keeps me full and satisfied for longer than usual. I had a slice for lunch at work a few days ago and I didn’t even need my afternoon snack (and that rarely happens :)).
I used a 10 inch skillet and only used 6 eggs so it came out quite thin. If you would like a thicker version, I would add more eggs or use a smaller skillet….just make sure it is oven proof.
Asparagus Goat Cheese Frittata
1 tablespoon butter
1 1/2 cups asparagus, chopped (about 1/2 of a small bunch)
6 eggs
2 tablespoons goat cheese
salt and pepper
Melt butter in a 10 inch (or smaller) oven proof skillet. Saute chopped asparagus for 3-4 minutes over medium heat or until tender. Sprinkle with salt and pepper and arrange asparagus so it is spread out evenly in a pan. Crack eggs in a large bowl and add a generous pinch of salt and pepper. Whisk until combined. Pour eggs over asparagus and turn heat down to medium low. Crumble goat cheese on top of egg mixture. Cook until eggs start to set around the edges and only the middle is still liquid. Turn on oven broiler. Broil until middle is firm, may only take 2-3 minutes. Watch very closely when under the broiler. Serve warm or cold. Optional: top with fresh herbs (I used parsley).
I’ll definitely be referring back to the recipes in the link up since I love a short ingredient list.
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Ha! You eyeball it?! Impressive.(:
And yup, we love frittata too. That was lunch yesterday!
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Yes…it’s kind of like a kitchen hack.
I eyeball measurements, too, unless I’m baking (most of the time). Love the flavors in this frittata and especially that nice edge
Right, eyeballing doesn’t always work well with baking. Thanks for reading!
I love goat cheese and eggs together. This is perfect for breakfast, lunch or dinner.
Agreed! One of my fave combos.
I love frittatas and I have goat cheese and asparagus in the fridge right now. I will be trying this tonight! Thanks for the inspiration.
PS. I love the colors on your website too!
Thanks Erin! Hope you enjoy your frittata tonight!
You had me at goats cheese!
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Ha, I’m the same…I love goat cheese!
I love going back to the basics every now and then! This looks great!
Me too! Thanks Rachel!
YUMMO! You’ve done it again, Amy. Great combinations. You can add and change as you like.
Thanks Aunt Deb!
That looks so delicious! I’ve never tried goat cheese before, so this will be my first time. Fingers crossed.
I’ve always used shredded cheddar on my eggs, be it frittatas or omelets.
This is so exciting.
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