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Asparagus and Goat Cheese Frittata

Photo: Kate Sears; Styling: Paul Grimes
Prep time 5 mins
Cook time 20 mins
Yield Serves 4


  • 1 tablespoon unsalted butter
  • 1/2 onion, finely diced
  • 1 small bunch asparagus, woody ends snapped off, chopped (about 2 cups)
  • Salt and pepper
  • 7 large eggs
  • 3 ounces goat cheese, crumbled

Nutrition Information

  • calories 252
  • fat 18 g
  • satfat 9 g
  • protein 17 g
  • carbohydrate 5 g
  • fiber 2 g
  • cholesterol 395 mg
  • sodium 380 mg

How to Make It

  1. In an 8-inch ovenproof nonstick skillet or cast-iron pan, melt butter over medium heat. Add onion and cook, stirring occasionally, until translucent, about 4 minutes. Add asparagus, sprinkle with salt and pepper and cook, stirring occasionally, until just tender, about 6 minutes longer.

  2. Preheat broiler to high. In a medium bowl, whisk together eggs; season with additional salt and pepper. Pour eggs over onion-asparagus mixture, stir to combine, then dot surface with goat cheese. Cook, without stirring, until eggs are set on bottom and beginning to set on top, about 5 minutes. Transfer skillet to oven and broil, 4 to 5 inches from heating element, until eggs are completely set and beginning to brown, 2 to 3 minutes. Cut into wedges and serve hot or at room temperature.

Fresh Start for Spring
Also appeared in: All You, March, 2011;