Blueberry Compote, Goat Cheese & Asparagus Frittata

Name: Blueberry Compote, Goat Cheese & Asparagus Frittata
Prep time: 15 min
Total time: 35 min
Yield: 6 slices
Ingredients: 10 Eggs; ¼ cup Milk; 1 bunch, in 1-inch pieces Asparagus; ⅓ cup Fogato blueberry elderberry compote; 4 oz Goat cheese; 1, sliced Shallot; 1 tbsp Olive oil; to taste Salt and pepper; 2 tbsp Dill

Dill from my fire escape herb garden on top.

Ingredients

10 Eggs
¼ cup Milk
1 bunch, in 1-inch pieces Asparagus
⅓ cup Fogato blueberry elderberry compote
4 oz Goat cheese
1, sliced Shallot
1 tbsp Olive oil
to taste Salt and pepper
2 tbsp Dill

Steps

Heat the oven to 375°F.
Cook the shallot and asparagus in an oven-safe skillet until bright green.
Whisk the eggs, milk, salt and pepper and pour in. Dot with goat cheese and spoonfuls of Fogato blueberry elderberry compote.
Cook on the stove until the edges set, then bake until just set in the middle.
Top with dill.

Keeps 4 days; it's great cold for breakfast.

More recipes from Mise by Fogato