New | Asparagus, Chèvre, Mushroom Frittata


Saturday morning brunching at home, one of my favorite rituals, has been another success! My new roommate has greatly added to my enjoyment living and going to school in Claremont as he loves to cook like I do, and totally enjoys drinking as much coffee as I do (shout out, Derrick McLean!).

Today I decided to whip up a wintery frittata regardless that it’s almost 80 degrees outside at noon.



What You’ll Need:

eggs (I used 2 and 1 egg white for this but add more or less if you prefer)

white or yellow onion



* chèvre//goat cheese (I used herbed goat cheese from Drake Family Farms, bought at the Claremont Farmer’s Market)

cast iron skillet (a small one if you’re doing it for one like I did, or larger if you want to make it for multiple people- I used this one from La Creuset but you can find it for cheaper at Marshall’s or something…)



1. Turn on oven to 350 degrees. Chop up all the veggies, and use as much as you want in proportion to your eggs. I used 2 mushrooms, 2 asparagus stalks, & a quarter onion.

2. Sauté them in the skillet, on med-low heat with a little dash of olive oil until they reach the softness you prefer.

3. Scramble the eggs and pour over the veggies. Stir the egg/veggie mixture to even out the distribution of the eggs.

4. Add a little (or more) chèvre on top of the egg/veggie mixture

5. Bake on the medium-high rack in your oven for about 10 mins. Or until the inside is cooked (stick a knife or toothpick in the middle to test)

Then, enjoy!



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