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Herby Frittata with Vegetables and Goat Cheese

Herby Frittata with Vegetables and Goat Cheese

The night before: Blanch asparagus. Stir together egg mixture.

In the morning: Cook frittata.

Yield: Serves 4 (serving size: 1 wedge)

Hands-on:15 Minutes

Total:15 Minutes


6 ounces asparagus, trimmed and cut into 2-inch


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.


Recipe from Cooking Light, September 2013


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