Mushroom Asparagus Goat Cheese Frittata

Adapted from FoodieCrush.

Ingredients

  • 8 large eggs
  • 1/3 cup heavy whipping cream
  • 3 tbsp olive oil
  • 1 small yellow onion, diced
  • 4 cloves garlic, smashed
  • 3-4 cups of veggies, cut or torn into bite-sized pieces
    • asparagus + oyster mushrooms (sweat out moisture on low heat first, then add butter, salt, pepper)
    • OR bell pepper + zucchini + carrot + spinach
  • cheese
    • 2 cups shredded Mexican
    • OR maybe half a thing of goat cheese (plain or herb), crumbled
    • AND some grated parmesan
  • handful of fresh herbs
  • salt, pepper, red pepper flakes

Instructions

Preheat oven to 400°. Gently mix the eggs, cream, and ½ tsp salt – not trying to whip in any air – then set aside.

Heat olive oil in a cast iron skillet on medium. Add onions, stirring occasionally until translucent and a little brown. Add garlic, cook for a minute or so until fragrant.

Add vegetables (except spinach). Season with salt, pepper, red pepper flakes, and stir occasionally for about 8-10 minutes. Add spinach near the end to wilt.

Add about half of the Mexican or goat cheese, in a layer or sprinkled throughout. Pour in the egg mixture, then add the other half of the Mexican or goat cheese.

Leave a few minutes until the edge of the egg begins to set. Sprinkle in some herbs, then move the skillet into the oven.

Bake for 8 minutes or so. Look for it to be puffy and have a little browning.

Remove from the oven and top with parmesan. Cut into wedges and serve.

Works well as a filling for soft corn tortillas, with a bit of salsa or hot sauce.

Types of Stuff