Asparagus & Goat Cheese Frittata
2 tablespoons unsalted butter
1/4 cup yellow onion, diced
2 cups asparagus, trimmed, cut on bias into 1 inch pieces
10 large eggs
1/2 cup heavy cream
1/2 cup Parmesan cheese, finely grated
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup fresh goat cheese, crumbled
Preheat the broiler setting to high.
In a large nonstick skillet over medium heat, melt the butter then add the onion and saute until soft and translucent, about 3 minutes. Add the asparagus pieces and cook until just tender, about 6 minutes.
While the asparagus is cooking, whisk together the eggs, heavy cream, Parmesan cheese, salt and pepper in a large bowl. Add egg mixture to the onion and asparagus mixture in the pan, and fold gently a few times to combine ingredients. Continue to cook until eggs are almost set, about 3-5 minutes. Sprinkle the goat cheese on top of the frittata and place under broiler to finish cooking until eggs are set and puffed, and goat cheese is lightly browned, about 5-7 minutes. Remove from oven and slide out of skillet onto a plate. Cut into wedges and serve.