Asparagus Frittata

About This Recipe

Bright and fresh asparagus frittata with goat cheese and sweet potato makes a delicious option for brunch, meal prep, or an easy dinner. It's made with 10 simple ingredients, easy to make, and packed with veggies to start the day.

Ingredients

• 1 1/2 tablespoons olive oil, divided
• 3 cups diced sweet potato ((14 ounces/2 small-medium potatoes))
• 3 cups roughly chopped asparagus ((315 grams))
• 2 teaspoons garlic powder
• 1 teaspoons cumin
• 1 teaspoon onion powder
• 1/4 teaspoon red pepper flakes
• 12 large eggs
• 1/2 cup whole milk
• 3 ounces goat cheese ((about 3/4 cup crumbled))
• salt and pepper, to taste
• for topping - avocado, fresh parsley, sliced green onions, hot sauce…

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Heat a large enameled cast iron, cast iron pan, or oven-safe skillet over medium heat. Add 1 tablespoon of oil and let it get hot. Add sweet potatoes, salt, and pepper, stir to combine, and spread out evenly, trying to get them in a single layer. Let them sit untouched for 6-8 minutes. Stir and cook for another 6-8 minutes, stirring occasionally.
3. Cook asparagus. Add remaining avocado oil and add asparagus, garlic powder, cumin, onion powder, red pepper flakes, salt, and pepper. Sauté for 8-10 minutes, stirring occasionally, until asparagus is al dente.
4. While the asparagus cooks, whisk the eggs. Add eggs, milk, and some salt and pepper to a large bowl and whisk to combine. Stir in about 2/3 of the goat cheese.
5. Make frittata. Pour the egg mixture into the pan, making sure it is distributed evenly. Let it cook for 3-4 minutes until the bottom sets. Sprinkle with the remaining goat cheese.
6. Bake. Place the pan in the oven and cook for 20-25 minutes until the eggs are firm.
7. Enjoy! Slice into 6 pieces and serve with toppings if desired.