Pesto Frittata with Asparagus & Goat Cheese
This easy-to-make Pesto Frittata with Asparagus & Goat Cheese comes together quickly and has tons of flavor. Serve it for breakfast, brunch, or dinner! It's also ideal for the 21 Day Fix and Weight Watchers.
Servings: 8
Calories: 127kcal
Ingredients
- 1 tbsp extra virgin olive oil
- 1 c asparagus spears cut into 1" pieces
- 2 shallots roughly chopped
- 8 eggs
- 1/4 c pesto
- 1/2 c goat cheese crumbled
- 1 tomato medium, thinly sliced
Instructions
- Preheat oven to 400 degrees F. Spray a 9-inch pie pan with cooking spray.
- Heat olive oil in a large saute pan over medium heat. Add asparagus pieces and onion and saute, stirring as needed, approximately 5-6 minutes, until onion starts to be translucent. Remove from heat.
- In a medium bowl, whisk together 8 eggs, pesto, and salt and pepper.
- Spread asparagus and onion in a layer across the bottom of your pie pan.
- Pour egg mixture over veggies.
- Sprinkle goat cheese evenly over the top of the frittata (they'll sink into the eggs), and then place tomato slices around the top.
- Bake until the center of the frittata is springy and firm. A toothpick inserted into the center should come dry. The frittata will puff up while cooking, but settle after it's been removed from the oven.
- Let the frittata sit for a few minutes to cool before serving.
Notes
21 Day Fix container counts (1 serving = 1/8 of frittata): 1/2 red, 1/2 blue, 1/8 green, 2 tsp
Weight Watchers Points (1 serving = 1/8 of frittata):
Purple plan: 2 points
Green plan: 4 points
Blue plan: 2 points
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Nutrition
Calories: 127kcal | Carbohydrates: 3g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 170mg | Sodium: 116mg | Potassium: 151mg | Fiber: 1g | Sugar: 2g | Vitamin A: 639IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 1mg