Author:
Samantha Seneviratne for Food 52
Think past salad with this golden frittata seasoned with creamy and rich La Tourangelle green goddess dressing. Packed with fresh herbs, parmigiano reggiano, and springy asparagus this frittata is a fresh addition to any breakfast or brunch table.
Ingredients
- 8 large eggs, lightly beaten
- 1/4 cup whole milk
- 1/4 cup mixed soft herbs, such as dill, chives, and parsley
- 1/2 cup lightly grated parmigiano reggiano ( 1/2 ounce), plus more for the sprinkling
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 8 oz asparagus, trimmed and shaved with a vegetable peeler
-
¼ cup La Tourangelle Green Goddess Dressing
Directions
Preheat oven to 400°F. In a large bowl, whisk together the eggs, milk, dressing, herbs, cheese, and 1/4 teaspoon each salt, and pepper.
- In an 8 to10-inch nonstick, ovenproof skillet, melt the butter over medium-high heat. Add the shaved asparagus and season with salt and pepper. Cook, stirring, until just softened, about 1 minute.
- Add the egg mixture and cook, gently pushing large set curds into the center with a rubber spatula, until the edges are just set, about 5 minutes.
- Transfer to the oven and cook until set in the center and lightly browned on top, about 15 minutes. Serve hot or room temperature with more cheese sprinkled on top.