This gluten-free frittata is festive enough for a special brunch but simple enough for a weekend breakfast or even weekday dinner. You can also adapt it to the veggies you have on hand.
Author: Maria Adams (recipe adapted from Giada de Laurentis)
Recipe type: Breakfast, Brunch, Lunch, Dinner
Serves: 6
Ingredients
6 large eggs
2 tablespoons whipping cream or milk
½ teaspoon + a pinch of Kosher salt
Freshly ground pepper
1 tablespoon olive oil
1 tablespoon butter
1 shallot, chopped
8 ounces (about 15) asparagus, trimmed and sliced into small pieces
1 medium zucchini, sliced and quartered
2 ounces goat cheese
Instructions
Preheat broiler.
In a medium bowl, whisk eggs, cream (or milk), ½ teaspoon salt, and pepper together.
Heat oil and butter in a 9-10 -inch cast-iron skillet over medium heat. Add the shallot and saute for about 2 minutes. Then add asparagus and zucchini and saute for another 5 minutes or so, until tender. Season with a pinch of salt and stir.
Pour egg mixture over the vegetables and then add then crumble on the goat cheese. Cook until egg mixture starts to set, about 2 minutes.
Place skillet under broiler and cook until top is set and golden in color, about 5 minutes, but all ovens are different so keep a close eye so that it doesn't get too dark.
Let rest for about 5 minutes before cutting.
Notes
Serving suggestions: arugula salad with grape tomatoes and fresh, whole grain bread.
Recipe by Hälsa Nutrition at https://halsanutrition.com/asparagus-zucchini-frittata/