Eggs, asparagus, goat cheese and fresh herbs are flavors that bring excitement of Spring days. A frittata is a great way to celebrate multiple flavors and take advantage of great fresh flavors that you may already have on hand. By starting with Olivio and sautéing our veggies, we are benefiting from the goodness of Olive Oil, everyday!
2 Tbs Olivio Buttery Spread
1 Russet Potato, 1/2″ cubed
1 small Spanish Onion, diced
1/2 lb baby Asparagus, roasted and chopped
1 cup Cherry Tomatoes, chopped
1/4 cup Basil, chopped
4 oz Feta, crumbled
4 oz Goat Cheese, crumbled
6 large Eggs, whisked
salt and pepper
Preheat your oven broiler.
In a cast iron skillet on medium heat, melt the Olivio Buttery Spread. Add the cubed potatoes and Spanish onion and sauté 5 minutes until tender and caramelized. Add 1/2 cup water and cover the skillet with a piece of foil to further steam the potatoes until they are fork tender.
Add the asparagus, tomatoes, basil, feta, and goat cheese. Gently, pour the eggs on top into the skillet and season with 1 tsp salt and 1/2 tsp pepper.
Reduce the heat to medium low and continue to cook on the stove top for 6 minutes or until the edges begin to firm and pull away from the skillet. Place under the broiler, keeping a watchful eye, broil until the cheese is golden brown and the center is cooked through.
This is delicious served warm or even at room temperature. Entertaining can be easy!
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