Description

Enjoy this Asparagus Frittata with Goat Cheese & Sweet Potatoes, featuring vibrant veggies, creamy goat cheese, and simple preparation—perfect for a quick and healthy meal!

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 teaspoons 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 enameled cast iron pan or oven-safe skillet, heat 1 tablespoon of olive oil over medium heat.
Add the diced sweet potatoes, season with salt and pepper, and spread them out evenly. Cook without stirring for 6-8 minutes, then stir and continue cooking for another 6-8 minutes until tender.
Add the remaining olive oil, chopped asparagus, garlic powder, cumin, onion powder, red pepper flakes, salt, and pepper. Sauté for 8-10 minutes until the asparagus is al dente.
In a large bowl, whisk together the eggs, milk, and some salt and pepper. Stir in about 2/3 of the crumbled goat cheese.
Pour the egg mixture into the skillet, ensuring it is evenly distributed. Cook for 3-4 minutes until the bottom begins to set, then sprinkle with the remaining goat cheese.
Transfer the skillet to the oven and bake for 20-25 minutes until the eggs are firm and cooked through.
Allow to cool slightly, slice into six pieces, and serve with toppings as desired.

Notes

For added flavor, experiment with different toppings such as fresh herbs or hot sauce.
Ensure even cooking by using a skillet that’s not too crowded with the sweet potatoes and asparagus.
Store leftovers in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 3g
Sodium: 350mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 10g
Cholesterol: 330mg