Asparagus and Goat Cheese Frittata
User Reviews
4
Asparagus and Goat Cheese Frittata
Description
This frittata begins with trimming and slicing slender asparagus stalks and sautéing them with minced shallots in olive oil until tender. Eggs are beaten gently with cream, salt, and pepper to create a rich yet delicate base. The egg mixture is poured over the cooked vegetables in a cast iron skillet, then goat cheese crumbles and kalamata olives are scattered on top. The frittata cooks gently on the stove just until the edges begin to set before transferring to a 400°F oven to finish cooking through until the center is no longer jiggly. This method yields a tender interior with a slightly firm surface. A fresh cherry tomato salad dressed with olive oil, sherry vinegar, and Italian seasoning provides acidity and brightness to balance the richness of the frittata.
Ingredients
- 1-2 Tbsp olive oil
- 1 onion minced, large shallot or 1/4 onion
- 1 asparagus about 1 pound, bunch, thin
- 8 egg large
- 3 Tbsp cream
- 1/2 tsp salt
- 1/2 tsp black pepper or to taste, fresh cracked
- 4 ounces goat cheese more if you like, creamy
- 1/3 cup kalamata olives pitted
simple cherry tomato salad
- 4 cups cherry tomato cut in half or wedges
- 4 Tbsp extra virgin olive oil
- 3 Tbsp sherry vinegar
- 1 tsp Italian seasoning blend
- pinch salt
- pinch black pepper
Instructions
- Preheat the oven to 400F
- Trim the asparagus, this is generally at least the lower third to half of the stalks. Discard the ends and cut the asparagus in half. If your stalks are on the thciker side, you might consider taking a vegetable peeler and peeling away the outer edges of the lower parts of the stalks.
- Heat the oil in a 10 inch cast iron skillet and sauté the shallots and asparagus for about 8 minutes, stirring often.
- Beat the eggs gently in a bowl to break them up but don't beat furiously, you're not looking to incorporate air into them. Blend in the cream and season with salt and pepper.
- Pour the eggs evenly into the pan. Crumble the goat cheese evenly over the top, and scatter the olives, too.
- Let the eggs cook over medium heat just until you see that they are starting to cook around the edges, this will just be a few minutes.
- Put the pan into the oven, on the middle rack. Cook for about 12-14 minutes, or until the eggs are just set and not jiggly in the center. Let the skillet cool a bit before slicing.
- To make the salad whisk together the oil, vinegar, and seasonings. Taste it to adjust any of the ingredients. Then lightly toss the cherry tomatoes with enough dressing to moisten. Make the salad when you're ready to eat, tomatoes don't keep well once they're cut.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 4g | 1% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 178mg | 59% |
| Sodium | 359mg | 15% |
| Potassium | 234mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 868IU | 17% |
| Vitamin C | 17mg | 19% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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