| |
Goat Cheese and Asparagus Frittata
- 1 bunch fresh asparagus
- 8-10 large eggs
- 1/4 cup parmesan cheese
- 2 tbsp cream or milk
- 1 bunch fresh basil, chopped
- Pinch of cayenne pepper
- S&P
- 1 tbsp butter
- 1tbsp olive oil
- 1 small cooking onion, finely sliced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 package PC unripened goat's milk cheese
In a large bowl; whisk eggs, cream, parmesan cheese, herbs and spices together.
In medium sized oven proof skillet; sautee onions, garlic, and asparagus ends in olive oil and butter.
Add sautéed vegetables to egg mixture, mix together and return to skillet. Allow egg mixture to set on bottom then place the pan under the broiler. Cook for 3-4 minutes then remove and decorate with asparagus spears, tomato halves and goat cheese. Place under broiler until cheese has melted.
|
|
|
