banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Farmers’ Market Frittata with Asparagus, Chives, Mint, and Goat Cheese

Serves 4.

    Share

    Farmers' Market Frittatta with Asparagus, Chives, Mint, and Goat Cheese

    Nothing beats an egg (no pun intended) fresh from the farmers’ market. Employ any tender, seasonal green and herb as the weather changes in this quick, wholesome meal.

    Advertisement

    Kid-friendly kitchen jobs: Snapping the tough ends off asparagus or cracking eggs into a bowl and whisking.

    Kid-friendly food swaps: Use mild cheddar cheese in place of goat cheese on half of the frittata if the latter is too strong for their palates.

    Try broccoli and rosemary in winter, spinach and basil in summer, and kale and sage in fall. Or, head to the market and see what’s fresh.

    Advertisement

    Farmers’ Market Frittata with Asparagus, Chives, Mint, and Goat Cheese

    Ingredients

    • 2 Tbsp (30 mL) unsalted butter or extra-virgin olive oil
    • 1 onion, finely chopped
    • 1 lb (450 g) asparagus, chopped into small pieces, tough ends discarded
    • 8 large organic eggs
    • 1/3 cup (80 mL) whole milk or unsweetened soy milk
    • 2 Tbsp (30 mL) finely chopped fresh chives, plus whole chives (with flowers, if you can find them at the market), to garnish
    • 2 Tbsp (30 mL) finely chopped fresh mint
    • 1/4 tsp (1 mL) sea salt
    • 1/4 tsp (1 mL) ground black pepper
    • 4 oz (115 g) fresh goat cheese
    • Preheat oven to 425 F (220 C).

    Nutrition

    Per serving:

    • calories321
    • protein21g
    • fat23g
      • saturated fat8g
      • trans fat0g
    • carbohydrates9g
      • sugars5g
      • fibre3g
    • sodium403mg

    Directions

    01

    In a 9 in (23 cm) medium skillet or cast iron pan, heat butter or oil over medium heat. Sauté onion until translucent, about 5 minutes. Add asparagus and cook for 2 to 3 minutes, until tender and bright green.

    In large bowl, whisk eggs with milk, chives, mint, salt, and pepper. Pour into pan with asparagus and cook over medium heat, stirring to begin cooking eggs, for 2 to 3 minutes. Remove from heat and dot the top with cheese.

    Transfer frittata to oven and bake until eggs are set and beginning to brown on top, about 10 to 15 minutes. Using an oven mitt (the handle will be very hot!), remove frittata from oven. Slice into wedges and serve with a fresh salad.

    Advertisement

    Like this recipe?

    This recipe is part of the A Week of Healthy Recipes collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »