Asparagus Frittata


  • 8 eggs
  • 1 cup chopped asparagus (snap ends off and discard ends, chop in Eco Chop)
  • 3/4 cup chopped spinach (chop in Eco Chop)
  • 3/4 cup ricotta or cottage cheese or plain yogurt
  • 1/2 – 3/4 cup goat cheese
  • 1-2 Tablespoons French Pantry Herb Blend of choice
  • 1/4 tsp Sel Gris sea salt (optional)



    Preheat oven to 400 degrees.

    Whisk eggs and cheese/yogurt together in stainless mixing bowl. Add veggies, herb blend, salt and cheese.  Place mold or tray of choice on your perforated baking sheet.  Fill each shape 2/3 full with egg mixture.  

    Bake 20-22 minutes for individual shapes like the straight muffin tray and 25-30 minutes for one shape molds like the Sunflower Mold.


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