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Egg, Asparagus, and Cheese Frittata

Egg, Asparagus, and Cheese Frittata

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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 of asparagus, tough ends snapped off and cut into 1-2 inch pieces
6 Tbsp Tuscan Extra Virgin Olive Oil
8oz. crumbled 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 Tuscan 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 the egg mixture and mix to combine.
Brush 2 tbsp of Pasolivo Tuscan Extra Virgin Olive Oil on a 9 x 13 oven-safe dish.
Pour egg mixture into the 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 for about 15 minutes.
Drizzle with remaining 2 tbps Pasolivo Tuscan Extra Virgin Olive Oil and sprinkle with a little more Pasolivo Truffle Sea Salt.
Serve warm or at room temperature.

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