Eggs, Cheese, and Leftover Asparagus or Broccoli – Frittatas Made in Heaven!

The title says it all – I made another great two frittatas using another Cook's Illustrated recipe.  My modifications included using oat milk instead of whole milk, no mint, no lemon zest, and slightly less lemon juice.  I also used a larger pan, resulting in a thinner frittata.  I also substituted broccoli for asparagus in the last frittata (pictured below). 

The result was still excellent – creamy and tangy from the goat cheese, fresh and crisp textures from the vegetable pieces, and a smoothness from the buoyant egg base.  Yum!