Asparagus & Goat Cheese Frittata

goat cheese

🥗Healthier: feta cheese

💰Cheaper: ricotta cheese

Feta provides a similar tangy flavor at a lower cost.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option with a cheesy flavor.

Wash spinach by submerging in water and swirling to remove salt, sand, or dirt; strain and repeat until water is clean.

Wash kale by shaking off water while keeping the leaves intact; strain after washing.

Crack 6 large eggs into a mixing bowl and add 60 milliliters (2 ounces) of heavy cream and half a teaspoon of salt; mix well with a whisk or immersion blender.

Preheat the oven to 180 degrees Celsius (355 degrees Fahrenheit).

Melt butter in an oven-safe non-stick pan over medium to high heat.

Saute spinach with a pinch of salt and a few cracks of black pepper until cooked; strain to remove excess water.

Cut asparagus into about 1 centimeter (quarter inch) thick pieces and saute in the same pan with more melted butter, a pinch of salt, and black pepper.

Slice 2 sprigs of spring onions and add to the asparagus; add a handful of kale and saute for about a minute before returning the drained spinach to the pan; toss well to mix.

Add the egg mixture to the pan, moving it around to ensure it gets into the gaps between the vegetables; reduce heat to low medium.

Crumble goat cheese over the surface of the pan and press it slightly into the egg mixture; sprinkle 30 grams (1 ounce) of pecorino Romano cheese on top.

Put the pan into the preheated oven for about 15 minutes or until the eggs fully coagulate and set.

Remove the pan from the oven and allow it to cool slightly on a cooling rack; garnish with additional dollops of goat cheese and fresh parsley if desired.

Serve directly from the pan or remove and cut into slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens