8 oz asparagus (half a bunch), cut into 1-inch pieces
2 tbsp olive oil
2 tbsp finely chopped chives
4 oz goat cheese, crumbled
Preheat oven to 350 degrees.
In a medium skillet, heat the olive oil over medium-high heat. Saute asparagus for about 5 minutes until they are slightly soft. Add 1 tablespoon chopped chives and season with salt and pepper.
While the asparagus is cooking, whisk together eggs and milk in a medium bowl. Season with salt and pepper and set aside.
When asparagus is cooked, add egg mixture over the asparagus. Gently mix to ensure the egg and asparagus are well combined. Turn the burner down to medium and let the egg set for about 4-5 minutes.
Sprinkle the top with goat cheese and remaining chives. Once the bottom and sides of the frittata are stable, transfer the entire skillet to the oven and bake for about 6-8 minutes. Remove from the oven once the egg is fully cooked and serve immediately.
This is a great foundational recipe to get creative with! Add some of your breakfast favorites: sausage, mushrooms, and other veggies would all taste great!