Herby Frittata with Vegetables and Goat Cheese

Herby Frittata with Vegetables and Goat CheeseRecipe
Photo: Randy Mayor; Styling: Cindy Barr
The night before: Blanch asparagus. Stir together egg mixture.

In the morning: Cook frittata.


Serves 4 (serving size: 1 wedge)
Total time: 15 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 15 Minutes

Nutritional Information

Calories 196
Fat 13.8 g
Satfat 5.8 g
Monofat 5 g
Polyfat 1.9 g
Protein 15.1 g
Carbohydrate 2.9 g
Fiber 1 g
Cholesterol 337 mg
Iron 2.7 mg
Sodium 420 mg
Calcium 105 mg


6 ounces asparagus, trimmed and cut into 2-inch pieces
1/4 cup water
3 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill
3/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
7 large eggs, lightly beaten
1 teaspoon olive oil
2 ounces soft goat cheese (about 1/4 cup)


1. Combine asparagus and 1/4 cup water in a small microwave-safe bowl; cover and microwave at HIGH 2 minutes or until tender. Rinse with cold water; drain. Combine chives, dill, salt, pepper, and eggs in a medium bowl; stir with a whisk.

2. Preheat broiler to high.

3. Heat a small ovenproof nonstick skillet over medium heat. Add oil; swirl to coat. Add asparagus and egg mixture to pan; cook 3 minutes or until eggs are partially set, stirring occasionally. Sprinkle with cheese. Place pan under broiler. Broil 2 minutes or until eggs are set and top is lightly browned. Remove pan from oven. Run a spatula around edge and under frittata to loosen from pan; slide frittata onto a plate or cutting board. Cut into 4 wedges.


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Also featured in: Back to School Special, All You, None 2014;