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Baked Asparagus Frittata

Cookie and Kate
  • 35 minutes
  • Serves 6 to 9

INGREDIENTS

1 handful

Asparagus, thin

1

heaping tbsp Shallot

6

Eggs, large

1 1/2 tsp

Dijon mustard

1

big squeeze Lemon juice, fresh

1

Black pepper, Freshly ground

1

big pinch Salt

1 pinch

Sea salt

1

drizzle Olive oil

1/2 cup

Goat cheese

1/3 cup

Milk