Ingredients :
- 4 eggs lightly beaten
- 1/2 cup shredded Parmesan cheese
- 2 tablespoons chopped fresh chives
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 8 ounces asparagus chopped into 2-inch pieces
- 4 ounces goat cheese softened
- 1 cup arugula
- 2 radishes thinly sliced
- 1/2 teaspoon capers
- 2 tablespoons white wine vinaigrette store-bought or homemade
Directions :
- Preheat oven to 400 degrees. In a medium bowl, whisk together the eggs, Parmesan cheese, chives, ¼ teaspoon salt, and a pinch of pepper. Set aside.
- In a large skillet over medium-high heat, melt butter until foaming subsides. Add asparagus and cook until bright green and tender, about 5 to 8 minutes.
- Add the egg mixture to the pan. Dot the top surface of the eggs with pieces of goat cheese. Cook until eggs begin to set, gently lifting the edges of the eggs to help the eggs cook evenly. Transfer pan to oven and cook until the frittata is completely set, about 4 minutes.
- Meanwhile, in a medium bowl, add arugula, radishes, capers, and drizzle with the vinaigrette. Toss to combine. Cut frittata into quarters and serve with salad.
