I apologize if tangy cheese isn’t your thing. Honestly, it wasn’t mine for a long time. If someone would have told my younger self that I would eventually fall in love with pungent, flavorful cheese, I would have laughed at them and continue to eat my cheddar. There is a place for all cheeses but I have to say, blue cheese and I are becoming fast friends.
I landed back in Illinois to colder temperatures and a rather “blah” scenery compared to Sacramento which was in full bloom. While the weather in Illinois isn’t cooperating with spring, I felt it time to move to into spring dishes. There are many things I love about this frittata. Roasting the asparagus and green onions together (roasted green onions are delicious). The combination of the roasted veggies with blue cheese (not using too much helps balance everything) and the lightness of the meal.
Of course, if blue cheese isn’t your thing, use a cheese that is. Goat cheese with be my second choice with white cheddar as my third. Don’t skip the roasting of the asparagus/green onions though- I think it makes the flavor. Print
- 1/2 lb asparagus
- 5-6 green onions
- 1 tablespoon olive oil
- 6 large eggs
- 3/4 cup whole milk
- 1/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 cup crumbled blue cheese
- Blue cheese for topping
- Greens from green onions
- Preheat oven to 400˚.
- Remove part of the dark greens from the green onions and set aside. Remove last 1/2″ of asparagus if needed. If asparagus stalks and green onions are thick, carefully slice length-wise in halves or even quarters. Toss with 1/2 tablespoon olive oil and roast until tender, 10-15 minutes.
- Once asparagus is close to being tender, heat 1/2 tablespoon olive oil in an 8″ cast iron skillet over medium. Whisk together eggs, milk, salt, pepper, and blue cheese. Pour into hot skillet and let cook for 2-3 minutes.
- Take tender asparagus mixture and layer in the eggs as they cook. Continue to cook for 2-3 more minutes, or until bottom begins to set.
- Transfer skillet to oven, still at 400˚, and continue to cook until set, 8-10 minutes.
- Serve with extra blue cheese and finely diced dark green onion bits.