Preheat oven to 300 degrees.
Fresh tarragon adds a sweet anise-like flavor to this fresh frittata.
Servings and Ingredients
|12||Hy-Vee large eggs|
|2 c.||Hy-Vee 2% reduced-fat milk|
|1 tbsp.||fresh tarragon, chopped, or 1 tsp. dried tarragon|
|½ tsp.||Hy-Vee salt|
|¼ tsp.||Hy-Vee ground black pepper|
|4 oz.||asparagus, trimmed|
|1||medium tomato, cut into wedges|
|1 c.||baby arugula, plus additional for garnish|
|½ c.||chevre goat cheese, crumbled|
Things To Grab
- Large bowl
- Medium microwave-safe bowl
- 12-inch oven-safe skillet, such as a cast iron
Combine eggs, milk, tarragon, salt, and pepper in a large bowl; set aside.
Place asparagus in a microwave-safe bowl; add water. Cook, covered, on high 2 minutes. Toss together asparagus, tomato, arugula, and cheese in a 12-inch oven-safe skillet. Pour egg mixture over top. Bake for 35 to 45 minutes or until a knife inserted near the center comes out clean. Top with additional arugula just before serving.
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 295mg
- Sodium: 280mg
- Total Carbohydrates: 5g
- Protein: 13g