Asparagus and Goat Cheese Frittata
8 large eggs
1/2 cup of goat cheese, crumbled
1/2 bunch of asparagus, trimmed and cut into 1-inch pieces
1 small onion, diced
2 cloves of garlic, minced
2 tablespoons of olive oil
Salt and pepper to taste
Preheat your oven to 375°F.
Heat the olive oil in a 10-inch oven-safe skillet over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes, until the onion is soft and translucent.
Add the asparagus to the skillet and cook for an additional 5-7 minutes, until the asparagus is tender but still has a bit of crunch.
In a large mixing bowl, beat the eggs until they are light and fluffy. Add salt and pepper to taste.
Pour the beaten eggs into the skillet over the asparagus and onion mixture. Cook for 2-3 minutes, stirring occasionally, until the eggs start to set.
Sprinkle the crumbled goat cheese over the top of the eggs.
Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the frittata is set and the cheese is melted and golden brown.
Remove the skillet from the oven and let it cool for a few minutes before slicing and serving.
This recipe is both delicious and sustainable because it features asparagus, which is a seasonal and locally-grown vegetable, and goat cheese, which has a lower environmental impact than traditional cow’s milk cheese. Plus, by using an oven-safe skillet, you can reduce the amount of dishes you need to clean, making it an eco-friendly choice. Enjoy!
- Calories: 294
- Protein: 18g
- Fat: 22g
- Carbohydrates: 6g
- Fiber: 2g
- Sugar: 2g
- Sodium: 356mg
The nutritional values provided are for one serving, and please keep in mind that these values may vary based on the brand and quantity of ingredients used.