Asparagus Frittata with Goat Cheese Chevre

Ingredients:

• 1Tbsp extra-virgin olive oil
• 1/2 bunch asparagus, cut into 1-inch pieces
• 1/2 onion, sliced, optional
• 8 whole eggs, beaten
• 2 oz Purple Haze chèvre, crumbled
• Sea salt and pepper, to taste

Instructions:

• Preheat oven to 400ºF.  
• Add olive oil to an oven-safe skillet over medium-high heat, then sauté asparagus & onions for 8 minutes.
• Meanwhile, in a large bowl, beat together eggs with salt and black pepper. Pour egg mixture into the skillet once the veggies are tender, then sprinkle goat cheese over the top.
• Transfer the skillet to the preheated oven and bake until the top is lightly golden (about 12 minutes). Slice and serve warm.
• Leftovers can last up to 5 days, served cold or reheated.