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Frittata with Asparagus, Goat Cheese, and Herbs Photo: Frederic Lagrange

Frittata with Asparagus, Goat Cheese, and Herbs

Whole Living, June 2011 http://www.marthastewart.com/132841/frittata-asparagus-goat-cheese-and-herbs
5
Rated
100100(3)3
  • Yield Serves 6 to 8

Ingredients

    • 1/2 bunch asparagus (8 oz), trimmed, spears cut into 2-inch pieces, remaining stalks cut into 1/2-inch pieces
    • Coarse salt and freshly ground black pepper
    • 12 large eggs
    • 4 scallions, thinly sliced
    • 2 tablespoons minced chives
    • 2 tablespoons extra-virgin olive oil
    • 4 tablespoons (2 oz) goat cheese

Directions

  1. Bring a medium pot of well-salted water to a boil. Meanwhile, prepare an ice water bath. Blanch asparagus until just tender, about 1 minute. Drain and transfer to ice water bath to cool. Drain. Set spears aside.
  2. Whisk eggs with 1 tsp each salt and pepper. Stir in scallions, chives, and asparagus stalks.
  3. Preheat oven to 425 degrees. Heat oil in an ovenproof 10-inch skillet over medium heat. Pour egg mixture into skillet. Cook until edges begin to set; push cooked edges toward the center of the pan with a wooden spoon. Continue cooking until the center begins to set, about 2 minutes more. Dollop goat cheese over top and sprinkle with reserved asparagus spears.
  4. Bake until eggs are completely set, 8 to 10 minutes. Let cool slightly before serving.

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