Wednesday, March 17, 2010

Spring Vegetable Frittata

Frittatas are so versatile that you can vary the vegetables, cheeses, and herbs to your own taste. I like this combination much more than the previous one I posted.

16 Asparagus Spears, tough ends removed, and cut into ½ inch pieces

8 large eggs, lightly beaten

2 tablespoons half and half

2 ounces fresh goat cheese

½ teaspoon each sea salt and freshly ground pepper

1 tablespoon each butter and olive oil

2 tablespoons minced shallot

½ cup cherry tomatoes stemmed and halved

1 tablespoon minced fresh tarragon or fresh basil

Preheat the broiler and position the rack about 8 inches form the heat source. Line a baking sheet with foil. Place the asparagus pieces lightly drizzle with olive oil and toss to coat. Broil asparagus for approximately 6 minutes or until the asparagus can easily be pierced with a fork. Set aside.

In a bowl, combine the eggs, half-and-half,salt and pepper and whisk until evenly distributed, about 2 minutes. Gently stir in the goat cheese.

In a 10-14 inch ovenproof frying pan, melt the butter and 1 tablespoon olive oil. When the butter foams, add the shallot and saute until softened, 2-3 minutes. Quickly layer the asparagus pieces and the tomatoes in the pan and pour the egg mixture over them. Reduce the heat to low and cook just until the eggs are set around the edges, 3-4 minutes. Using a heatproof rubber spatula, lift the edge and tip the pan so the uncooked egg runs underneath. Place the pan under a broiler and cook until the top of the frittata is set and a knife inserted into the center comes out clean, 4-5 minutes.

Remove the frittata from the broiler and sprinkle with fresh minced herbs. Cut into wedges and serve hot, warm or at room temperature

Serves 4-6

Recipe from "Brunch, Recipes for Cozy Weekend", by Georgeanne Brennan, 35

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