If you're not familiar with frittata, think of it as an omelette's less fussy, easy going, up-for-anything cousin. All you need are a few eggs, a splash of milk, and any veggies or meat you have hanging out in the fridge. This springtime version, filled with fresh asparagus and goat cheese, is the perfect addition to your brunch.
- 1 1/2 tablespoons olive oil
- 1 shallot, diced
- 8 asparagus stalks, ends trimmed, cut into 1/2-inch pieces
- Freshly ground black pepper
- 6 eggs
- 2 tablespoons milk
- 1/4 cup crumbled goat cheese
- Preheat oven to 400.
- Heat oil in an 8-inch cast iron (or oven-safe) pan over medium heat. Add shallot and cook until soft, about 3 minutes. Stir in asparagus, season with salt and pepper, and cook until tender, 5 to 8 minutes.
- Meanwhile, whisk eggs together and stir in milk. Pour into pan with asparagus. Sprinkle goat cheese across eggs.
- Carefully lift edges of eggs as they begin to set, and tilt pan so egg that has not yet set will spread to bottom of pan. Cook until eggs are just set and no longer runny in center.
- Transfer pan to oven, and cook until eggs are set, about 5 minutes.