Ingredients
- 8 eggs
- ¼ cup 2% milk or whipping (35%) cream
- ¾ teaspoon salt, divided
- 2 tablespoons canola oil, divided
- 1 medium yellow onion, thinly sliced
- 6 button or cremini mushrooms, sliced
- 6 spears of asparagus, trimmed and cut into 2-inch lengths
- 4 ounces (115 g) plain soft goat cheese (about ⅓ cup)
- Fresh black pepper
Directions:
Serves 4
Prep Time 10 minutes or less
Ready In about 20 minutes
1. Preheat the oven to 350°F.
2. Whisk the eggs with the milk and ½ teaspoon of the salt in a medium bowl. Reserve.
3. Heat an 8- or 10-inch oven-safe frying pan over medium-high heat. Add 1 tablespoon of the canola oil. Add the onion and remaining ¼ teaspoon salt. Cook, stirring often, 2 minutes.
Add the mushrooms and cook, stirring often, another 5 minutes or until mushrooms are golden and tender. Add the asparagus and cook another 1 to 2 minutes or until tender-crisp.
4. Reduce heat to medium. Drizzle the remaining 1 tablespoon canola oil over the vegetables and spread them into an even layer. Pour the egg mixture over top. Break the goat cheese into small lumps and sprinkle evenly over the egg. Season with pepper.
Cook 1 to 2 minutes or until you can see one or two bubbling spots in the egg mixture. Transfer to the oven.
5. Bake 5 minutes. Switch on the broiler and set the timer for 2 minutes. After 2 minutes the frittata should be set but still jiggly (it will continue to cook after it comes out of the oven). If it’s still wet, continue to broil, checking every 30 seconds or so. Remove from the oven and let stand 5 minutes before serving.
Make ahead: Make the frittata up to 1 day in advance and keep it, well wrapped in plastic, in the fridge. Reheat on medium in the microwave, or serve cold.
Switch it up: Instead of mushrooms and asparagus, use any combination of sliced peppers, diced zucchini, baby spinach, sliced tomatoes or broccoli florets. You can also add 2 tablespoons of chopped fresh parsley, dill, chives or basil. In place of the goat cheese, use ricotta or feta.