A simple dish with minimal ingredients, frittata is delicious to share for breakfast, brunch or dinner. Asparagus and Goat Cheese Frittata keep this dish light and perfect for the Springtime. Plus, it’s easy to substitute in your favourite cheese too. Serve with a mixed greens salad for a full meal.
How to make Asparagus and Goat Cheese Frittata
- A scant tablespoon of olive oil and a knob of butter
- A bundle of asparagus,
- 5 eggs
- 50 mls milk
- 100g goats cheese, I used Bluebell farm goats cheese. Feta cheese and cream cheese work equally well
Preheat oven to 425°. In a small saucepan, bring ½ cup water to a boil. Stir in quinoa, cover, and cook over low heat until water is absorbed and quinoa is tender, about 10 minutes. Let cool. (You’ll have ½ cup cooked quinoa.)
In a large bowl, whisk together eggs, milk, Parmesan, salt, and pepper until combined. Whisk in cooked quinoa and set aside.
In a 10″ nonstick, ovenproof skillet, heat olive oil over medium heat. Add asparagus and shallot and cook 5 minutes. Add spinach and cover for 2 minutes. Uncover and stir until spinach has completely wilted, about 2 minutes.