Sheet Pan Asparagus Frittata

This feed-a-crowd brunch dish really couldn’t be easier: Simply pour the asparagus and egg mixture into a rimmed baking sheet and pop into the oven. The result is a sliceable, mosaic-like frittata that’s as delicious on its own as it is nestled into a breakfast sandwich.

Ingreadient:

• Olive oil, for greasing
• 1 lb. asparagus, trimmed
• 12 large eggs
• 1 c. milk
• 2 tsp. Dijon mustard
• Kosher salt and pepper
• 2 c. baby spinach, sliced
• 2 1/2 oz. goat cheese, crumbled (1/2 cup)

Direction

1. Heat oven to 375°F. Lightly oil (1 teaspoon) rimmed baking sheet.
2. Slice asparagus ends on bias 1/4 inch thick, leaving top 4 inches of each spear intact, then halve each lengthwise (or quarter if thick).
3. In large bowl, whisk together eggs, milk, Dijon, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in spinach and bias-cut asparagus, then pour into prepared baking sheet. Scatter top with asparagus spears and goat cheese. Bake, rotating pan halfway through, until eggs are puffed and middle no longer jiggles, 20 to 22 minutes. Let rest 5 minutes before slicing.