Author: Chef JR Jacobson
Photograph: Xuan Huang


Per serving: 281.05 calories, 17.86g protein, 19.85g fat, 8.84g carb, 3.0g dietary fiber, 6.22g saturated fat, 3.87g total sugar, 0.0g added sugar
Significant source for: Protein, Iron, Phosphorus, Copper, Fluoride, Selenium, Vitamin A, Vitamin E (alpha-tocopherol), Vitamin C, Riboflavin, Pantothenic acid, Vitamin B-6, Vitamin B-12, Choline, Vitamin K (phylloquinone), Folate.


4 Servings

8  large eggs

1  teaspoon salt, divided

2  tablespoons olive oil

4  cloves garlic, minced

8  ounces asparagus, trimmed and cut into 2-inch sections

1  large green sweet pepper, stemmed, seeded, and diced

4  ounces shiitake mushrooms, trimmed and sliced

4  ounces fresh cherry tomatoes, halved

2  ounces goat cheese, crumbled

   Black pepper


step 1.

In a medium mixing bowl, whisk eggs and 1/2 teaspoon salt until fully incorporated.

step 2.

In a 10-inch cast-iron skillet, heat oil over medium heat. Add garlic, cook, until fragrant, about 30 seconds. Add sweet pepper, asparagus, mushroom, and remaining 1/2 teaspoon Creole seasoning, cook, 5-10 minutes or until tender.

step 3.

Evenly distribute vegetable mixture in skillet. Pour egg mixture over vegetable mixture. Do not stir. Top with tomatoes, cut side up, then goat cheese. Cook until the edges of the frittata start to set, 2 to 3 minutes.

step 4.

Transfer skillet to oven. Set oven broiler to high. Broil 3-5 minutes or until frittata is fully set and lightly browned.

step 5.

Sprinkle with black pepper. Serve immediately.