Asparagus Frittata

Course Breakfast


  • 8 eggs
  • 1 cup chopped asparagus (chop in Eco Chop)
  • 3/4 cup spinach (chop in Eco Chop)
  • 3/4 cup ricotta, cottage cheese or plain yogurt
  • 1/2 - 3/4 cup goat cheese
  • 1-2 tbsp FRENCH PANTRY Herb blend of choice
  • 1/4 tsp Sel Gris sea salt (optional)


  • Preheat oven to 400°F 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.