asparagus Recipe
We’re right on the cusp of spring, and that means that I have asparagus on the brain. And what better way to enjoy asparagus, if not all by itself, than in a simple and easy-to-make frittata? This baked egg dish adds a bit of creaminess with goat cheese and cream and is perfect both for brunch and a weeknight dinner!
INGREDIENTS
For the potatoes:
– 1 cup peeled and diced russet potato
– 2 tbsp olive oil
– 1/2 tsp kosher salt
– 1/2 tsp black pepper
For the frittata:
– 8 large eggs
– 1/2 cup heavy cream
– 1/2 tsp garlic powder
– 1 tsp dry mustard
– 1 tbsp fresh thyme leaves
– 1/2 tsp kosher salt
– 1/2 tsp black pepper
– 4 oz prosciutto, chopped
– 4 oz goat cheese
– 1/2 lb fresh asparagus, ends trimmed
Instructions:
– Preheat the oven to 425℉.
– Scrub and peel the potato and dice it into 1/2-inch size pieces. On a parchment-lined baking sheet, toss the prepared potato with olive oil, salt, and black pepper. Spread the potato out evenly and sprinkle with salt and pepper. Roast in the preheated oven until the potatoes are tender and beginning to brown, 18-20 minutes. Once the potatoes are finished, remove them from the oven and set them aside.
– Turn the oven down to 350℉. Grease a 9-inch pie pan and set it aside.
– In a large bowl, add the eggs, heavy cream, garlic powder, dry mustard, thyme leaves, salt, and black pepper, and whisk until smooth. Chop the prosciutto into small pieces and sprinkle in the bottom of the prepared pan with the roasted potatoes. Pour the egg mixture over the top.
– Dot the top with the pieces of goat cheese. Top the frittata with the asparagus. Lay the asparagus in whole spears over the eggs, trimming the size as needed to make them fit.
– Bake the frittata in the preheated oven until the asparagus is tender and the eggs are set, 18-24 minutes. Once baked, remove the frittata from the oven and cool for 10 minutes before slicing and serving.
