Anything quick, easy and make-a-head for the holidays is something I strive for over this time year. We never seem to have quite enough time. Theres always presents to buy, things to make or do and family stopping by. The last thing we need is to get stressed out by food when you want to spend quality time with family and friends enjoying the season. This make-a-head asparagus and goat cheese frittata is the perfect show stopping time saver.
For us this is the perfect Christmas day food when unwrapping presents seems to come first before anyone even thinks about something to eat. Its hearty and healthy (veggie packed) to satisfy you until the big holiday feast later in the day.
This frittata can be prepped, in its raw state (waiting for the oven), or baked 2 days in advance making lazy brunch mornings over the holidays a breeze. That means more time for cozy mornings by the fire enjoying a hot cup of coffee watching the snow fall.
While you’re here, we’re hosting a tasty GIVEAWAY on our Instagram Page with our friends at FoodiePages, so head there to win a basket filled with Canadian-made, small batch food ($110 value) just in time for Holiday entertaining. Good luck!
- ½ bunch (6-8 stalks) asparagus, trimmed and chopped
- 1 zucchini, sliced lengthwise then thinly chopped
- 1 cup frozen peas
- ¼ cup goat cheese, crumbled
- 8 large eggs
- ½ cup cream or milk
- salt and pepper to taste
- Preheat oven to 350°F. Line a (8-inch x 12-inch) rectangular pan with baking paper.
- In a sauce pan of boiling water place asparagus, zucchini and peas in and bring back to a boil, then drain. Have a bowl of ice water ready to transfer veggies to cool. Drain and pat dry. Place vegetables in pan with goat cheese.
- Whisk eggs with milk or cream in a bowl until combined, season to taste. Pour mixture over vegetables.
- Bake for 25-30 minutes or until set. Cool before cutting into squares.
- Store frittata in the fridge for up to 2 days.