Asparagus Quinoa Frittata
- Preheat the oven to 350*
- In a large bowl, whisk the eggs, then stir in the quinoa, parsley, yogurt and lemon zest. Season with salt and pepper.
- Heat butter in an 8 inch ovenproof skillet over medium heat. Add the asparagus and cook for 1-2 minutes. Add the egg mixture and cook for 2 to 3 minutes without stirring. Break the goat cheese into small bits and add to the top of the eggs. You can also add a couple whole asparagus stalks in the middle for presentation. Place the skillet in the oven and bake for 20 minutes or until the eggs are set
- Remove the frittata from the oven and let it rest for 3 minutes. Loosen the edges with a spatula and cut into wedges or transfer to a serving plate and cut at the table.
- Serve immediately or at room temperature.