Baked Egg White Asparagus Frittata with Goat Cheese
Light and fluffy baked egg white Asparagus Frittata, full of flavor with goat cheese, chives and fresh asparagus. Make this easy recipe for brunch, supper or a beautiful vegetarian appetizer.
tough lower stalks trimmed
finely chopped shallot
container egg whites ( from approximately 2 dozen eggs)
soft goat cheese or feta cheese
chopped fresh chives
Kosher salt and freshly ground black pepper
Preheat oven to 400 degrees. Oil a 3-quart baking dish.
Set aside 5 or 6 whole asparagus spears. Chop the rest into 1/2-inch pieces. Arrange the chopped pieces and the shallot in the bottom of the dish.
Whisk the egg whites, cream, cheese, chives, 3/4 teaspoon salt and about 8 grinds of black pepper in a large bowl until well combined. Pour into the baking dish. Arrange the asparagus spears on top.
Bake 30-35 minutes, until the frittata is puffed, golden on the edges and the center is set.
Cool about 10 minutes before slicing. Serve warm or at room temperature.
Serve the sliced frittata alongside a few handfuls of baby greens, if you like.
Keep leftover frittata in the refrigerator up to 3 days. Reheat slices in microwave for 40-60 seconds on high or 15 minutes in a 350 degree oven.
To bake the frittata, use an 8 x 8-inch baking dish or one with a 3-quart capacity. I used
this rectangular baking dish