Breakfast · Dinner · recipes

Naturally Made Goat Cheese, Asparagus, and Heirloom Tomato Frittata

ImageHappy Earth Day one day late!  If you follow me on Facebook, you saw that my twins and I spent the day outdoors admiring one of the Lords greatest creations, the Pacific Ocean!  It was such a beautiful day yesterday, we had no desire to be inside.  I decided to take the boys for a run along the beach and then we walked down to the water to play for a bit.  As soon as we got down to the water three dolphins swam by to say “hi!”  It was a perfect moment to reflect and be thankful that we are able to be part of something so extraordinary.

Back to cooking… It is one of my favorite activities!  I absolutely LOVE trying new flavors!  I remember the first time I tried goat cheese.  I was in my early 20’s and oversea’s in Albania (of all places!), visiting a friend.  While there we went to visit  family and they treated me like a queen since I was visiting from America! They brought out the best of everything they had and it started with fresh goat cheese and fresh bread! I had no idea what I was eating at the time, because we had communication barrier, but I new I loved it!

I returned home and a few months later I began waitressing at a little Italian restaurant.  Low and behold, it was on the menu!  I was in heaven.  Goat cheese has a very pungent taste, it is very creamy in texture and oh so delicious. A little goes a long way in terms of flavor!

I actually made this for dinner the other night, but it is definitely a breakfast meal as well and makes great leftovers for lunch.

Naturally Made Goat Cheese, Asparagus and Heirloom Tomato Frittata

Ingredients

  • 12 organic eggs
  • 4 oz goat cheese
  • 1 bunch organic asparagus
  • 1 cup organic Heirloom tomatoes (you can also use organic cherry tomatoes)
  • 1 Tbs organic coconut oil
  • sea salt and pepper to taste
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Snap ends off of Asparagus using two hands. Snap a few at a time. Each asparagus has a natural snapping point to get rid of the course ends. (I was not able to get a picture since I don’t have three hands!) You can save the ends and put them in the freezer to make vegetable stock!
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Add 1 Tbs of the coconut oil to an oven safe pan and then add the asparagus. They should look like this when they are done. Set aside on a plate.
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While your Asparagus is sautéing, beat the eggs.  Add salt (I added 1/2 tsp) and pepper.
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Add your eggs to the pan you cooked your asparagus in. Scrape the bottom of the pan using a wooden spoon.
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When the eggs are firmer, but are not all the way cooked smooth out so the entire pan is covered with the eggs.
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Layer the asparagus, goat cheese and tomatoes on top of the eggs. Sprinkle a little more salt and pepper and Place in a preheated broiler.
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I enjoy my frittata to be a little well done. I had this one in the broiler for about 8 minutes.

What I love about a Frittata is that you can enjoy them any time!  Serve with Fruit or Ezekiel toast and Naturally made smart butter for breakfast, or a salad for dinner!

Enjoy!

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9 thoughts on “Naturally Made Goat Cheese, Asparagus, and Heirloom Tomato Frittata

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