Description
A great spring brunch with rich olive oil, asparagus, and goat cheese.
Ingredients
Scale
2 tablespoons extra virgin olive oil
1 teaspoon white truffle oil, optional
1/2 medium red onion, quartered and thinly sliced
1 1/2 cups asparagus, cut into 1” pieces
3 ounces soft goat cheese
6 large eggs
1/2 cup heavy cream
1/2 teaspoon kosher salt
1 tablespoon herbes de Provence
1 cup shredded Swiss cheese, such as Jarlsberg
Instructions
- Preheat oven to 350°F.
- Heat the oil(s) in a large ovenproof sauté pan. Sauté the onions for about 5 minutes, then add the asparagus and sauté another 3-5 minutes, until both are tender. Remove from heat.
- Evenly distribute the goat cheese over the asparagus and onions. Set aside.
- Whisk together the eggs, cream, salt, and herbes de Provence. Carefully pour over the vegetables and goat cheese.
- Sprinkle with the Swiss/Jarsberg cheese and bake for 20-25 minutes until the eggs are set.
Keywords: brunch, eggs, frittata, asparagus, goat cheese, vegetarian
