- 1/2 pound of asparagus
- 8 medium eggs
- 1/2 cup milk
- 1 large garlic clove
- 1-2 tsp fresh lemon thyme
- about 1/4 cup of chevre
- pinch of pepper
- 1/2 medium yellow onion
- 1 T butter
Preheat your oven to 350. Rub a pie plate thoroughly with butter — make sure to get both the bottom of the pie plate and the sides. Set aside.
Chop the rough ends off of the asparagus. Cut in half or thirds. Place a steamer on the stove. Once you turn the burner on high, place the lid on, and start your kitchen timer for 10 minutes. The asparagus will be finished after 10 minutes from the time you turn the burner on.
While the asparagus is steaming, Roughly chop or mince the onion (depends on your size preference). Mince the fresh lemon thyme and garlic clove. Place a skillet on the stove at medium with the remainder of the butter. Once the butter is melted add the onion and saute for 3-4 minutes, until the onion becomes translucent. At this point, add the garlic and thyme and stir for another minute. Pour the contents of the skillet into your buttered pie plate.
When the asparagus is finished steaming, place the spears into your pie plate.
Break eight medium sized eggs into a mixing bowl. Add the milk or non-dairy milk and whisk vigorously. Add a dash of pepper and whisk again. Pour the egg mixture over the vegetables in the pie plate. Scoop dollops of chevre across the top. I like to try to do eight dollops, one in each anticipated frittata serving and add one in the center.
Cook the frittata at 350 on the center rack for 20 minutes. Check that it is cooked through by inserting a butter knife into the center (away from the cheese). If it comes out clean, your frittata is finished. If there is runny egg on it, it needs to cook for five more minutes and be checked again, repeat until the knife comes out clean.