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If you're not familiar with frittata, think of it as an omelette's less fussy, easy going, up-for-anything cousin. All you need are a few eggs, a splash of milk, and any veggies or meat you have hanging out in the fridge. This springtime version, filled with fresh asparagus and goat cheese, is the perfect addition to your Easter brunch.
What You'll Need:
2 tablespoons milk
4 tablespoons goat cheese
8 asparagus stalks, ends trimmed and cut into 1/2-inch pieces
1 shallot, diced
1 1/2 tablespoons olive oil
Fresh ground pepper
What to Do:
1. Preheat oven to 400F. Heat the oil in an 8-inch cast iron (or oven-safe) pan over medium heat. Add the shallot and cook until soft, about 3 minutes. Stir in the asparagus, season with a pinch of salt and pepper, and cook until tender, 5 to 8 minutes.
2. Meanwhile, whisk the eggs together and stir in the milk. Pour the eggs into the pan with the asparagus. Sprinkle pieces of the goat cheese across the top of the eggs.
3. Cook the eggs over medium heat. Carefully lift the edges as they begin to set, and tilt the pan so that the egg that has not yet set will spread to the bottom on the pan. Cook until the eggs are just set and no longer runny in the center.
4. Transfer the pan to the oven, and cook until the eggs are set, about 5 minutes.
5. Remove from the oven, cut into wedges and serve immediately.
This recipe and photo were created by contributor Kelli Dunn of The Corner Kitchen. Learn more about Kelli and this recipe by checking out her accompanying post. And while you’re at it, here are three more simple but delicious recipes to try: