Asparagus, Goat Cheese and Mushroom Frittata
A baked frittata with sautéed asparagus and mushrooms, goat cheese and Parmesan, finished with fresh basil and red onion.
Ingredients
- 3 tablespoons olive oil plus more for the baking dish
- 2 cups mushrooms
- 1 bundle asparagus
- 8 eggs
- 1 cup milk
- 1 cup goat cheese crumbles divided: 3/4 cup for the eggs, 1/4 cup optional for topping
- 1 cup shaved Parmesan cheese divided
- salt and pepper to taste
- 1 bundle basil for topping
- 1/2 red onion for topping
Instructions
- Preheat the oven to 375°F.
- In a pan, heat the olive oil and sauté the mushrooms and asparagus for 10 minutes. Set aside.
- Beat the eggs. Add the sautéed mushrooms and asparagus, 1/2 cup of the Parmesan, the milk and 3/4 cup of the goat cheese. Season with salt and pepper.
- Coat the inside of a 7x11-inch baking dish with olive oil. Pour the egg mixture into the dish.
- Bake for 30 to 35 minutes, or until a toothpick comes out clean.
- Top with the remaining Parmesan, the basil and the red onion. Add the remaining 1/4 cup of goat cheese, if desired.