I don't normally think of asparagus much in the winter, but when I think of the holidays, I DO think of green and winter white!!! YES - I am a foodie by day, but my love affair with fashion always peaks its head at night (and during photo shoots) :D This dish was created for our Lauren Conrad Doughnut Decorating Party because I wanted to include some protein to accompany the delicious vegan doughnuts. And to be honest, this one just looked the part!

ASPARAGUS CORN AND GOAT CHEESE FRITTATA

serves about 4

total time: 15-20 minutes

INGREDIENTS

8 eggs or egg whites, beaten
4 scallions, chopped
1 bunch of thin asparagus spears
1.5 C kernels from corn
3 Tablespoons butter or coconut oil
1 handful fresh dill
7 oz firm goat cheese, broken into pieces
sea salt & ground black pepper

INSTRUCTIONS

Trim woody ends from the asparagus and cut the spears into 1 inch pieces.
Heat coconut oil or butter in large non-stick skillet over medium heat. Add asparagus, corn, scallions and saute for a few minutes, stirring often.
Transfer veggies to bowl and add the dill, leaving some for garnish.
Add beaten eggs to the veggies, stirring gently to combine. Season with salt and pepper.
There are a few ways to cook it from here on out . . .
1. When I don't have a lot of time, I just turn it into a scramble and saute the mixture until eggs are cooked through. I add the goat cheese at the end and melt it on top.
2. Another way is to bake the eggs in a baking dish (as shown in photos). I generally cook mine at about 400 until the middle of the egg dish has set (you can also do this in muffin tins and it cooks more quickly).
3. Another way is to create the frittata. Preheat the broiler on high. Heat butter or coconut oil in the skillet until it starts to sizzle. Pour mixture into skillet- reduce to medium heat. Arrange goat cheese on top and push into the mixture. Cook for about 8 minutes or until the sides start to puff up. Place skillet under broiler and cook for a minute or so just to set the top.