Asparagus & Goat Cheese Frittata

Total Time: 35 mins

Prep: 10 mins

Cook: 25 mins

Yield: 4-6 Servings

INGREDIENTS:

1/2 cup scallions, thinly sliced
1 pound thin spear asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
Salt and freshly ground pepper, to taste
2 tablespoons butter
1 large russet potato, sliced into rounds 1/16 inch thick
1/4 cup goat cheese
1/4 cup dill, chopped
8 eggs, lightly beaten

DIRECTIONS:

Heat 1 tablespoon of butter into a 10-inch oven-proof frying pan over medium heat. Add the scallions, asparagus, salt and pepper and cook until soft, 5 minutes. Once cooked transfer the scallion/asparagus mixture to a plate and set aside.

Return the pan to medium heat and melt 1 tablespoon of the butter. Starting in the center of the pan and going up the pan sides, arrange the potato slices in a circular pattern, overlapping the slices. Cook, pressing the potato slices together with a spatula, until tender and golden brown, about 6-8 minutes.

Spread the scallions/asparagus mixture evenly over the potatoes. Pour the whisked eggs over the top and cook until almost set, but still a little runny on top, about 5-7 minutes. While cooking, pre-heat your oven broiler.

Sprinkle the goat cheese and dill over the eggs and put in oven to broil until cheese is melted and browned, and the center is set, about 6 to 8 minutes. Remove pan with oven mitts and gently shake the pan to loosen the frittata and slide it onto a serving plate. Let stand for 5 minutes. Garnish with green onions and serve.