Asparagus Frittata
Light, fluffy eggs baked to perfection with tender asparagus and a hint of savory goodness—this frittata is a fresh, flavorful way to start your day. Perfect for brunch or a quick, wholesome dinner, it’s a simple dish that feels elegant without the fuss.
Prep Time:
20 min
Cook Time:
30 min
Servings:
6
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Ingredients
- 1 Pound asparagus trimmed
- 1 Shallot thinly sliced
- 2 Cloves garlic minced
- 1 Tablespoon olive oil
- 32 Ounces Bob Evans 100% Liquid Egg Whites – 16 Ounces
- ¼ Cup heavy cream
- ¾ Teaspoon salt
- ¼ Teaspoon pepper
- 4 Ounces log goat cheese crumbled
- 2 Tablespoons minced fresh tarragon
- 2 Tablespoons minced fresh chives
Featured Product
Bob Evans 100% Liquid Egg Whites – 16 OuncesInstructions
- Preheat oven to 400°F.
- Reserve 6 stalks of asparagus; cut remaining asparagus into 2-inch pieces.
- Cook chopped asparagus, shallot, and garlic in hot oil in a skillet 2 minutes or until shallot is tender.
- Transfer mixture to a lightly greased 2½-quart baking dish.
- Whisk together liquid egg whites, cream, salt, and pepper. Pour over asparagus mixture in dish.
- Sprinkle with goat cheese, tarragon, and chives. Bake 25 to 30 minutes or until center of frittata is puffed and set.
- Cut into squares to serve.
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