Goat Cheese Fritatta

This recipe can be made into a large dish or put into mini muffin pans for a hand held bite perfect for holiday gatherings. Over the years we had this in regular rotation for our catering customers. Everyone loved it and asked for it again and again.

Unfortunately I can’t remember exactly where this recipe originated. I think it probably came from one of the California Bed & Breakfast Cookbooks. There are quite a few, and we’ve found some yummy recipes in these over the years.

This is a perfect dish for brunch on Easter Sunday.

GOAT CHEESE, ASPARAGUS & GREEN ONION FRITTATA

1T olive oil
1c asparagus, diced (can also use zucchini or squash)
1 medium shallot, diced
8 large eggs, beat well
½ tsp salt
½ tsp fresh pepper
½c goat cheese, crumbled
2T green onion, thin sliced

  • Pre-heat oven to 400’.
  • Heat oil in oven-proof, 10-12 skillet over medium high heat. Add asparagus and shallot. Cook until asparagus is crisp-tender and shallot is soft.
  • Combine eggs, salt, pepper.
  • Add to asparagus mixture – cook about 2 minutes
  • (if you’re going to make mini muffin size, at this time pull from heat and pour into greased mini muffin pans)
  • Sprinkle egg mixture with goat cheese & green onion
  • Cook in oven 25 minutes or until cooked through
  • Cool slightly, either remove from mini muffin tins, or invert large skillet over serving platter – slice and serve

Goat Cheese Fritatta
 
Author:
Ingredients
  • 1 T olive oil
  • 1 c asparagus, diced (can also use zucchini or squash)
  • 1 medium shallot, diced
  • 8 large eggs, beat well
  • ½ tsp salt
  • ½ tsp fresh pepper
  • ½ c goat cheese, crumbled
  • 2 T green onion, thin sliced
Instructions
  1. Pre-heat oven to 400’
  2. Heat oil in oven-proof, 10-12 skillet over medium high heat. Add asparagus and shallot
  3. Cook until asparagus is crisp-tender and shallot is soft
  4. Combine eggs, salt, pepper
  5. Add to asparagus mixture – cook about 2 minutes
  6. (if you’re going to make mini muffin size, at this time pull from heat and pour into greased mini muffin pans)
  7. Sprinkle egg mixture with goat cheese & green onion
  8. Cook in oven 25 minutes or until cooked through
  9. Cool slightly, either remove from mini muffin tins, or invert large skillet over serving platter – slice and serve

 

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