The night before: Blanch asparagus. Stir together egg mixture.
In the morning: Cook frittata.
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)
How to Make It
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.
Preheat broiler to high.
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 appeared in:
All You, None, 2014,Back to School Special