Asparagus, Potato, Goat Milk Brie Cheese Frittata



If you are like me and can’t really tolerate cow’s milk cheese and are unfortunately still obsessed with cheese well you should do yourself a favor and get some goat’s milk Brie cheese. (They sell it at Trader Joe’s.) It is decadent, creamy, and maybe a little bit sinful and you might find yourself trying to add it to your everyday meals like this amazing frittata I made this morning.

Asparagus, Potato and Goat’s Milk Brie Cheese Frittata

You’ll need:

1 very small onion, sliced very thinly
small bunch of asparagus, cut into 1/2″ pieces
1 small red potato, sliced very thinly
1 TBSP fresh rosemary, minced
4 eggs
4 or 5 thin slices of goat’s milk brie cheese

Pre-heat oven to 350 degrees. In a small oven proof non-stick skillet sauté onion, asparagus, potato, and rosemary in a little bit of olive oil and salt and pepper until potatoes and asparagus are tender. Whisk up eggs with salt and pepper and pour into your skillet. Try to make sure all of the veggies are pretty evenly distributed. Let the eggs cook for a few minutes to let the bottom set. Place your cheese on top and then put the whole skillet into the oven to let the top set. Leave in the oven for 6 to 7 minutes until top firms up and the cheese starts to get melty.

Delicious served warm or at room temp. This could serve 4 or 5 people depending on the size of the slices and how hungry you are.

Also, you could garnish with a little rosemary of you are serving this to company.

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