Spring Green Onion & Asparagus Frittata
Use up your bunch of asparagus from the farmer's market this spring and whip up this frittata recipe perfect for two. Or four—with lots of sides, obviously.
Servings: 4 servings
Calories: 238kcal
Equipment
- 10" cast-iron skillet
Ingredients
- 8-10 asparagus spears chopped
- 1 Tbsp olive oil
- 6 eggs
- 1/4 cup heavy cream
- 4 green onions thinly sliced
- 1 Tbsp butter
- 2 Tbsp goat cheese crumbles
- Salt & pepper
Instructions
- Preheat the oven to 400 degrees.
- Toss the asparagus and olive oil together in a bowl. Transfer to a 10” cast-iron skillet and season the asparagus with salt and pepper.
- Roast in the oven for 10 minutes.
- Meanwhile, whisk together the eggs, heavy cream, and a dash of salt. This is also a great time to slice up your green onions.
- Remove the cast iron carefully with mitts. Add the butter to your skillet and mix with asparagus until the butter has fully melted and coated the bottom.
- Toss in most of the green onions evenly (save a pinch for topping at the end), then pour the egg mixture into the pan. Evenly top the eggs with goat cheese crumbles, then place the skillet back in the oven.
- Bake in the oven for 10 minutes, or until the eggs are fully set.
- Remove from the oven and top with green onions. Slice and serve!