Asparagus Frittata

Asparagus is delightful. It can be used in so many ways, including in a frittata. I like frittatas because they don't have a crust. I usually make them in a frying pan on the cook top and finish them off under the broiler. This recipe is entirely baked, so it reminds me of a quiche without the crust. I think I liked baking the frittata a bit better, it seemed easier for me. Tip for runny baked things is to set the pan on the oven rack or cookie sheet before pouring in the liquid. That way I don't slop it all over trying to get it into the oven. Getting it out is easier because it is solid once cooked.


Asparagus Frittata

1 t olive oil
1 bunch of asparagus, washed, cut into 1 to 2 inch pieces
3 green onions, chopped
1/2 bulb green garlic, minced (or use one clove regular garlic minced)
5 large eggs
1 cup soy milk (I always use soy, not sure how this would work with nut, coconut or grain milks, but if you use that type of milk you know what to do. Cow or goat milk work fine.)
1 T capers, drained
2 T mixed herbs (I used parsley and basil; I think dill would be super)
salt and pepper (about 1 t salt and 1/2 t pepper)
2 - 3 oz soft goat cheese (I tend to go light on the cheese, fewer calories, saturated fat and salt)

Preheat the oven to 325 degrees. Grease a 9 inch baking dish.

Saute the asparagus, onions and garlic until softened, don't let the garlic brown. In fact if your asparagus is on the large side, start it before you add the onions and garlic. Once all is softened add to the baking dish, spread it around.

Beat the eggs til frothy, add milk and mix. Add in capers, herbs, salt and pepper and mix. Pour this over the veggies. Scoop teaspoon sized bits of goat cheese and plop around the top of the frittata.

Bake for about 35 to 45 minutes. It should slightly puff and be firm to the touch when done. It will also brown a bit on top. Let it cool about 5 to 10 minutes so it is easier to get out of the baking dish. Enjoy with salsa, hot sauce, tomatoes, etc.