I can’t wait for April 15th to pass!! Brent has been very busy this week and last wrapping up the tax season. And that means on the computer A LOT! This morning I had great intentions of getting up a bit earlier so I could post before I went to work. I rushed downstairs and the computer was gone! Oh well….on the plus side I was about 20 minutes early to work?!?
I’ve been trying to use up the log of goat cheese over the last few weeks. A little bit of this stuff goes a long way! We had some leftovers to use up the Easter Sunday so my mom and I whipped up a few frittatas. This dish came together really easy and was ready in no time.
The one in the far back has potatoes, onion and cheddar cheese. Also delish! No staging for these pictures…there were some hungry people waiting to eat!
Asparagus, Onion, Goat Cheese Frittata
- 6 eggs, beaten
- 4 asparagus spears
- 1/4 cup onion
- 1/2 – 1 small red potato (optional – mine was already cooked)
- 1-2 ounces of goat cheese
- Parmesan cheese, enough to sprinkle on top
- 1 tbsp olive oil
- 1 tsp butter
- salt and pepper, to taste
Preheat oven to 400 degrees. In a medium bowl, whisk together eggs. Season with a pinch of salt and pepper. Set aside.
In a small cast iron skillet, heat oil over medium-high heat. Add onion, potato, and asparagus; cook for about 4-6 minutes or until onion is translucent. Season with salt and pepper.
Pour eggs into skillet and place into oven. Bake for about 6 minutes. Remove from oven and sprinkle goat cheese and Parmesan cheese over top. Place back in oven for another 2-3 minutes or until cheese is melted.