Baked Asparagus Frittata

Ingredients

eggs

Egg-freeflax eggsmix and let sit 15 minutes before using

66 flax eggs

heavy cream

Dairy-freefull-fat coconut milk

2 tbsp2 tbsp

shallotfinely chopped

1 small

Dijon mustard

1 1/2 tsp

saltfine

1/4 tsp

goat cheesecrumbled

Pescatariannutritional yeast with lemonmix with squeeze of fresh lemon juice

4 1/2 oz4.5 oz

asparaguspencil-thin, trimmed

1/2 lb

olive oil

1 tsp

lemon juicefresh

1 tsp

black pepperfreshly ground

to taste

Method

1. 01Preheat oven to 400°F. Line a 9-inch square baking pan with two strips of parchment paper, leaving a couple extra inches on each side.
2. 02Whisk eggs until blended. Add cream, shallot, mustard, and salt. Whisk to combine. Stir in goat cheese.
3. 03Pour egg mixture into prepared pan. Bake 10 minutes until top layer turns opaque in spots.10 min
4. 04While eggs bake, rinse and pat asparagus dry. Snap off tough ends. Toss with olive oil, lemon juice, salt, and pepper.
5. 05Remove pan from oven. Arrange asparagus spears in a neat row on top.
6. 06Bake 7 to 8 minutes until center is springy to the touch.8 min
7. 07Rest 5 minutes. Slide knife around edges and lift frittata onto a flat surface using parchment. Slice into portions between asparagus spears.5 min

Fits

• Vegetarian
• Gluten-free
• Nut-free
• Soy-free