Hi. I'm Becky, and I love to eat. 

Mushroom Asparagus & Goat Cheese Fritatta

Mushroom Asparagus & Goat Cheese Fritatta

This is an easy and healthy breakfast, perfect for a weekend wake-up. You can really put any vegetables you have on hand into this dish, but you cannot go wrong with a mushroom and asparagus combo!

Mushroom Asparagus & Goat Cheese Fritatta

  • 6 stalks asparagus
  • 6 mushrooms
  • 3 eggs
  • salt and pepper to taste
  • 1 tbsp olive oil
  • 3 oz goat cheese

Pre-heat oven to 500* on broil. In a 6" cast iron skillet, place your olive oil in pan, and evenly coat the bottom. Bring it to a medium heat. Chop your asparagus into thirds, and roughly chop the mushrooms. Saute them in the pan until the begin to wilt and brown. While the veggies are cooking down, scramble the 3 eggs in a bowl, and salt and pepper to taste to the eggs. Once your veggies are cooked down (about 6 minutes), pour the eggs over them, and cover the skillet with a lid. Reduce heat by about half.

You want your eggs to cook through while on the stove, but without stirring; so you need to keep the heat low to prevent burning the bottom and sides. You will need to leave this as-is for about 10 minutes. Remove the lid, and check the eggs to see if they are cooked! They should be firm on top, a tiny bit of liquid in the center is okay. Remove from heat, and sprinkle with goat cheese crumble. Place on top rack of oven under the broiler. Watch closely, as it will want to burn on ya.

Once top browns and is bubbling, it's ready. Remove from oven, and enjoy!

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