Asparagus Frittata

By Rachel Cooks

Ingredients

1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
½ cup thinly sliced shallots ((1 large shallot))
½ teaspoon kosher salt, divided
¼ teaspoon coarse ground black pepper, divided
8 oz. fresh asparagus spears, washed and cut into 1 ½ -inch pieces
8 large eggs
¼ cup milk
4 oz. goat cheese ((see note))
fresh chives to garnish, if desired

Prep Time10mins
Cook Time20mins
Servings4

Instructions

Preheat oven to 400°F.

In an oven-safe 10 inch skillet, heat butter and olive oil over medium heat. Add shallots, season with ¼ teaspoon salt and â…' teaspoon pepper, and cook for 3 to 4 minutes, stirring occasionally, or until translucent.

Add asparagus to the pan and cook for an additional 4 to 5 minutes or until the asparagus is bright green and tender, but still crisp.

Meanwhile, in a medium bowl, whisk together eggs, milk, and ¼ teaspoon salt and â…' teaspoon pepper.

Once asparagus is cooked, reduce heat to low, add egg mixture to the pan, and cook for 1 minute, stirring gently. Turn heat off; break apart goat cheese and distribute evenly over frittata.

Transfer the skillet to preheated oven and bake for 10 minutes or until eggs are set.

Slice into 8 wedges to serve. Frittata may be served hot, room temperature, or even cold.