Description

This Asparagus Frittata with Goat Cheese & Sweet Potatoes is a delicious and easy meal, featuring delightful flavors and nutritious ingredients. Perfect for any meal of the day!

Ingredients

Scale

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 teaspoon 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…

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Instructions

Preheat the oven to 350 degrees Fahrenheit.
In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced sweet potatoes with salt and pepper and cook for 6-8 minutes without stirring. Stir and cook for another 6-8 minutes until tender.
Add the remaining olive oil and asparagus to the skillet. Season with garlic powder, cumin, onion powder, red pepper flakes, salt, and pepper. Cook for 8-10 minutes until the asparagus is al dente, stirring occasionally.
In a large bowl, whisk together the eggs, milk, and a pinch of salt and pepper. Stir in about 2/3 of the crumbled goat cheese.
Pour the egg mixture into the skillet, ensuring even distribution. Cook for 3-4 minutes until the edges begin to set, then sprinkle the remaining goat cheese on top.
Transfer the skillet to the oven and bake for 20-25 minutes until the eggs are firm.
Remove from the oven, slice into 6 pieces, and serve with desired toppings.

Notes

For extra flavor, feel free to experiment with different herbs or spices.
This frittata can be stored in the fridge for up to 3 days, making it great for meal prep.
Serve warm or at room temperature, making it a versatile option for any meal.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 2g
Sodium: 400mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 3g
Protein: 15g
Cholesterol: 310mg