|2 servings||calories per servings 450||protein serving 23 g||carbs per serving 27 g||total fat per serving 28 g|
There are few more elegant yet approachable one-pan dinners than the frittata. This one celebrates spring with green asparagus and tender spring onions, dotted with crumbles of the mild, tangy, fresh goat cheese known as chevre. Although asparagus tastes equally delicious no matter how it’s chopped, placing a few pointy green tips on top makes this dish look like a glamorous magazine photo (or totally Insta-worthy, for the social media-savvy among us).
|Nutrition Facts||/ Per Serving|
|Total Fat||28 g|
|Saturated Fat||10 g|
|Trans Fat||0 g|
|Total Carbohydrates||27 g|
|Dietary Fiber||3 g|
MISE EN PLACE
• Heat oven to 350° F.
• Discard tough asparagus ends. Remove and reserve tips; chop tender stalks.
• Thinly slice onion.
• Slice ciabatta.
• Place a small ovenproof skillet over medium heat. Add 1 teaspoon olive oil. When oil is hot, stir in asparagus tips. Cook, stirring occasionally, until tips are sizzling and barely tender, 2-3 minutes.
• Transfer to a plate.
Add 1 teaspoon olive oil to skillet. When oil is hot, stir in chopped asparagus, onion and 1/4 teaspoon PeachDish Salt. Cook, stirring, until asparagus is tender, about 3 minutes.
In a bowl, whisk together eggs, sour cream, mustard, 1/4 teaspoon PeachDish Salt and 1/4 teaspoon pepper.
• Spread vegetables evenly over bottom of skillet.
• Pour egg mixture over vegetables. Cook without disturbing until set around the edges, about 3 minutes.
While egg cooks:
• On a baking sheet, brush ciabatta with 1 teaspoon olive oil. If desired, season lightly with PeachDish Salt.
• Toast ciabatta in oven until golden and crisp, about 10 minutes.
While ciabatta toasts:
• Arrange asparagus tips on egg.
• Dot with goat cheese.
Carefully transfer hot skillet to oven. Bake until egg is just set, 6-8 minutes (the tip of a knife should come out moist, but not wet).
Season to taste with PeachDish Salt and pepper. Top with microgreens, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...