Asparagus, Potato, & Goat Cheese Frittata Recipe

Ingredients:

·         2 tablespoons olive oil

·         1 small onion, finely chopped

·         1 cup baby potatoes, thinly sliced

·         1 cup mushrooms, sliced

·         1 bunch asparagus, trimmed and cut into 1-inch pieces

·         Salt and pepper to taste

·         8 large eggs

·         2 tablespoons milk (or non-dairy milk)

·         1/2 cup crumbled goat cheese

·         Fresh herbs for garnish

Cooking Instructions:

1. Preheat the broiler of your oven, with the top rack 8 – 12″ from the broiler unit. In a large oven-safe skillet, heat olive oil over medium heat. Add onions and cook until beginning to soften, about 3 minutes.

2.  Add sliced potatoes to the skillet and cook until they begin to soften, about 5 minutes. Stir in mushrooms and cook until they release their moisture and start to brown, about 5 minutes.

3. Add the asparagus pieces and cook for an additional 2 minutes until they turn bright green and slightly tender. Add salt and pepper to taste.

4. While the veggies are cooking, whisk together the eggs and milk in a medium bowl. Season with a pinch of salt and pepper.

5. Using a spatula, evenly distribute the veggies in the pan and lightly flatten them. Pour the beaten eggs evenly over the vegetables. Sprinkle the goat cheese evenly over the top. Allow the frittata to cook undisturbed for 2 minutes, or until the edges begin to set.

6. Transfer the skillet to the preheated oven and broil just until the top is turning golden and cheese is melted. Watch it closely, this happens fast!

7. Remove the frittata from the oven and let it cool slightly. Garnish with fresh herbs, then slice and serve warm.

Prep Time: 30

Cook Time: 20