Asparagus, Shrimp and Goat Cheese Frittata

Asparagus, Shrimp and Goat Cheese Frittata
  • 6 servings
  • 0:15 Preparation
  • 0:14 Cooking
  • 0:29 Total Time


Add all
  • 1/2 lb
    (225 g)


  • 200 g

    cold-water shrimp, thawed

  • 8

    omega-3 large eggs

  • 1/2 tsp.
    (2 mL)

    dried tarragon

  • 1/2 tsp.
    (2 mL)


  • 1/4 tsp.
    (1 mL)

    black pepper

  • 2 Tbsp.
    (25 mL)

    unsalted butter

  • 1

    clove garlic, minced

  • 1/2 cup
    (125 mL)

    crumbled soft goat cheese


Trim asparagus by snapping off tough ends where they break naturally. In a large skillet of simmering salted water, cook asparagus for 3 minutes until tender-crisp. Drain well and pat dry on paper towels. Cut asparagus into 1-inch (2.5-cm) pieces. Pat shrimp dry on paper towels.

In a medium bowl, beat eggs, tarragon, salt and pepper.

In a large ovenproof nonstick skillet, melt butter over medium heat. Add asparagus, shrimp and garlic. Cook for 1 minute, stirring constantly. Spread asparagus and shrimp evenly in skillet.

Increase heat to medium-high. Add eggs. Immediately reduce the heat to medium. Cook, uncovered and without stirring, for 5 to 7 minutes, until frittata is set around edges but still runny on top. Preheat the broiler to high.

Sprinkle frittata evenly with cheese. Broil 4 inches (10 cm) from heat for 2 to 3 minutes until cheese starts to melt and frittata is puffy and golden. Cut frittata into wedges and serve straight from the skillet with the Good Morning Brunch Salad on the side.

Source: Metro