Asparagus, Dill, and Goat Cheese Filling

Name: Asparagus, Dill, and Goat Cheese Filling
Yield: Makes enough for 12 muffin tin frittatas
Ingredients: 2 tablespoons, olive oil; 8 ounces, Yukon Gold potatoes, unpeeled, quartered lengthwise and sliced thin; 1 , large onion, chopped fine; 1/2 teaspoon, salt; 8 ounces, asparagus, trimmed and sliced thin; 2 , garlic cloves, minced; 6 ounces, goat cheese, crumbled (1 1/2 cups); 1 tablespoon, minced fresh dill

Cheese
Vegetables
Cook's Extras

By Diane Unger ･ Appears in Cook's Country August/September 2013

What looks like a muffin but tastes like an omelet? And where has this delicious and handy recipe been all our lives?

SERVES Makes enough for 12 muffin tin frittatas

TIME 40 minutes

Asparagus, Dill, and Goat Cheese Filling

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