Last week was one of those weeks that I cooked dinner basically every night. That is rare, because I typically pull together leftovers at least two nights, and usually a couple nights a week we aren’t all here to have dinner together. It was so nice to have a consistent dinner time – I really enjoyed it and didn’t mind the cooking one bit!
For a simple option one night, I used some vegetables we already had in the fridge, the asparagus and mushrooms, and put together a frittata. We enjoyed the flavor combination, so I wanted to share the recipe. But, this could be used with just about any vegetables! You could also sub the goat cheese for your favorite cheese, or one that goes well with your preferred veggies.
We served this dinner with avocado toast, which is just about the easiest, but best-tasting thing to eat. It is DE-licious, but super simple. (Too bad I eat it on GF toast. Some homemade sourdough would take it to a whole other level!) I actually just told Todd that, for my birthday, I’d be perfectly content to just eat that and drink champagne. Haha! To make mine, I toast bread, and while that is toasting, prepare the avocados. You need a ripe avocado (1 whole makes 3-4 pieces of toast), a dash or two of lime juice, salt, pepper, and crushed red pepper. Mash the avocado in a bowl (I cut mine first, then mash), season with lime juice, salt and pepper. Spread the avocado out on the toast – it can look messy. Top with a dash of crushed red pepper. Toast for another minute or two.
Anyways, back.on.track. Here is the recipe for the frittata. Please excuse the picture – I was in a hurry!
Asparagus, Mushroom and Goat Cheese Frittata
- olive oil
- 15-20 pieces asparagus (1/2 bunch), cut into 1 inch pieces
- 1 package whole mushrooms, sliced
- 1/4 c heavy cream or 1/2 c milk
- 1/2 tsp garlic powder
- salt and pepper
- 8 eggs
Heat olive oil in a large, nonstick sauté pan. Add the asparagus and cook on medium heat until they turn bright green and are slightly softened. In another sauté pan, heat a little oil and cook the mushrooms. (Mushroom cooking tips). Add the cooked mushrooms to the pan of cooked asparagus and season with salt, pepper, and garlic powder (optional).
While the vegetables are cooking, whisk together the eggs and the milk or cream. Season with salt and pepper.
Bring the large sauté pan with the vegetables up to medium heat. Add the egg mixture and slide the pan around the burner with one hand, while using a spatula to scrape the bottom of the pan with the other hand. Once it starts sticking, remove the spatula, and just slide the pan around over the heat. After it has started to set, but is still slightly runny on top, place in the oven and cook until almost set (around 15 minutes depending on your oven and how long it cooked on the stove). Remove from the oven, crumble the goat cheese on top, then place back in the oven and cook until the top is set, and the frittata is cooked through.
I hope you enjoy this meal! Have a great day and thank you for reading!