Serves: 2
Ingredients:
1 bunch of asparagus spears, woody ends trimmed
1 1/2 Tbsp butter or ghee
4 large eggs, preferably organic, pasture-fed
4 oz freshly crumbled soft goat cheese or sheep feta cheese
Sea salt and freshly ground black pepper, to taste
Hot sauce like Melinda's
Directions:
Preheat oven to 400°F. Saute trimmed asparagus with some garlic and onions in a stainless steel pan on stove. Careful not to burn the garlic. Butter a 9 inch pie plate and arrange roasted asparagus in the bottom. In a medium bowl, whisk together the eggs and goat cheese, leaving some clumps of goat cheese. Season to taste with salt and pepper. Pour egg mixture over the asparagus and bake until eggs are set and frittata is puffed, about 15-20 minutes. Sprinkle with your favorite hot sauce. Enjoy!
Variations:
Add in some other veggies like spinach, red bell peppers, tomatoes, scallions and mushrooms.
Use some leftover salmon and make salmon-asparagus frittata. Delicious!