Creamy goat cheese, earthy mushrooms and asparagus, and salty prosciutto compliment each other perfectly in this frittata.
- high heat oil
- 1 ½ cup asparagus, chopped into 1-inch pieces
- 1 ½ cup mushrooms, sliced
- ¼ teaspoon red pepper flakes, or more to taste
- salt & pepper to taste
- 10 eggs
- ⅓ cup whole milk, ricotta, greek yogurt, or sour cream
- ½ tablespoon dijon mustard
- 3 pieces prosciutto, ripped or sliced into bite size pieces
- 4 ounces goat cheese, crumbled
- Preheat oven to 400° and grease a 9×13 inch casserole dish.
- Toss mushrooms, asparagus, salt, pepper, red pepper flakes, and a tablespoon or so of high heat oil in the casserole dish.
- Roast mushrooms and asparagus for 20–30 minutes, tossing halfway through.
- Meanwhile, beat eggs, dijon, dairy of choice, salt, and pepper until mixture is combined and smooth. Add in prosciutto and goat cheese and gently mix.
- When veggies are done roasting, turn the oven down to 350° and crack it open to let some heat out while you pour the egg mixture over the veggies. Try to make sure everything is evenly dispersed.
- Bake frittata for 20–25 minutes, or until top is just set and if you poke the top, the egg isn’t raw underneath.
Keywords: eggs, frittata, asparagus, goat cheese, mushrooms, prosciutto