An Eggstravagant Family-Friendly Frittata in Under an Hour
Eating with Erica blogger Erica Key shares her best easy-to-make frittata recipe
When she was just 5 years old, Atlanta-based blogger Erica Key fell in love with food. Founder of Eating with Erica, a lifestyle blog (www.eatingwitherica.com) dedicated to exploring the city’s cuisine, Key enjoys preparing meals at home for her fiancé, Desmond, and daughter, Sydney. So when the opportunity to share her favorite recipe with My Home Improvement readers came about, Key was all in. In honor of KitchenAid’s 100th anniversary, My Home Improvement teamed with the celebrated brand to offer a free KitchenAid Stand Mixer to the person who submitted the best dish. Kudos to Key! Her fabulous frittata was selected and now you can make this tasty meal at home too.
ASPARAGUS, GOAT CHEESE, MUSHROOM, AND BASIL FRITTATA
½ cup fresh basil, chopped and divided
½ pound asparagus, trimmed and cut into 1-inch pieces
1 cup milk
1 cup goat cheese, crumbled
1 cup Parmesan cheese, shaved
2 cups wild mushroom mix
½ cup red onions, sliced
3 tablespoons olive oil
Salt and pepper to taste
Preheat oven to 375 F.
In a pan, add olive oil and sauté mushrooms and asparagus for 10 minutes. Set aside.
In a bowl, beat eggs, then add sautéed mushrooms, asparagus, ½ cup Parmesan cheese, ½ cup goat cheese crumbles, and 1 cup milk.
Add salt and pepper to taste.
Coat the inside of a 7-by-11-inch baking dish with olive oil.
Pour the mixture into the baking dish. Bake for 30 to 35 minutes or until a toothpick comes out clean.
Top with basil, red onion, and remaining goat and Parmesan cheese.