Description
A delightful frittata packed with fresh spring vegetables and creamy goat cheese, perfect for brunch or a light dinner.
Ingredients
Scale
- 6 large eggs
- 1/2 cup milk
- 1 cup asparagus, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup bell pepper, diced
- 1/2 cup onion, diced
- 1 cup goat cheese, crumbled
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together the eggs and milk until well combined.
- Heat olive oil in a large oven-safe skillet over medium heat.
- Add the onion and bell pepper, sautéing until softened.
- Add the asparagus and cherry tomatoes, cooking for an additional 3-4 minutes.
- Pour the egg mixture over the sautéed vegetables, stirring gently to combine.
- Sprinkle the crumbled goat cheese on top.
- Cook on the stovetop for 2-3 minutes until the edges begin to set.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden.
- Let cool for a few minutes before slicing and serving.
Notes
- Feel free to substitute any seasonal vegetables you have on hand.
- This frittata can be served warm or at room temperature.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 200mg