Egg, Asparagus, and Cheese Frittata
Egg, Asparagus, and Cheese Frittata
COOKING LABEL
Easy
Prep Time
10 Minutes
Cook Time
35-40 Minutes
Serves
8-10 Servings
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Full Product Description
This frittata is a great dish for a large group breakfast or brunch!
Ingredients
- 1 large bunch asparagus, tough ends snapped off and cut into 1-2 inch pieces
- 6 Tbsp Tuscan Extra Virgin Olive Oil (Formally Pasolivo)
- 8oz. crumbles feta cheese or goat cheese
- 2oz. grated Parmesan or Romano cheese
- 1-2 tsp.Pasolivo Truffle Sea Salt
- Pepper to taste
- 18 large eggs
Preparation
- Preheat oven to 350 degrees F. Sauté or roast asparagus in 2 Tbsps. Pasolivo Extra Virgin Olive Oil, until tender. In a mixing bowl combine eggs, Pasolivo Truffle Sea Salt and pepper and mix with a fork until combined. Add asparagus and goat or feta cheese to egg mixture and mix to combine. Brush 2 Tbsps. of Pasolivo Extra Virgin Olive Oil on a 9 x 13 oven safe dish. Pour egg mixture into dish making sure to get all of the cheese and goodies from the bottom. Top with grated Parmesan or Romano cheese.
- Bake for about 35-40 minutes or until filling sets. Remove from oven and let rest about 15 minutes. Drizzle with remaining 2 Tbsps. Pasolivo Extra Virgin Olive Oil and sprinkle with a little more Pasolivo Truffle Sea Salt. Serve warm or room temperature.
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