Frittatas are much like a quiche without a crust. They are great as an appetizer, light lunch or a bit more substantial course when served with a side of your favorite veggie or salad greens. Goat’s cheese adds a tangy note to the freshness of new season asparagus.
Servings: 4
Time: 45 minutes
Ingredients:
- 3 Tbsp olive oil
- 1 Tbsp unsalted butter
- 8-10 green asparagus spears
- 1 large red pepper, slivered
- 8 large eggs
- 1 tsp dried thyme
- 2 Tbsp finely minced Italian parsley
- salt and freshly ground pepper
- 4 oz (115 g) creamy goat cheese or feta cheese
Preparation:
Wash and trim the asparagus and discard the woody ends. Cut them into 3 inch long pieces, making sure asparagus tips remain whole. Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Add the asparagus pieces and red pepper and cook it stirring once in a while for about 5 minutes or until asparagus are soft but still crisp. Season with salt and pepper and set aside on a plate. In the meantime whisk the eggs with the thyme and parsley. Season to taste.
Wipe off the skillet used for the asparagus with paper towels. Add the remaining 1 tablespoon olive oil and the butter. Heat it over medium heat. Swirl the oil and butter mix around to cover bottom and sides of the skillet. Pour egg and herbs mix into the skillet. Arrange veggies on top. Dot it with the goat cheese or feta. Cook frittata on the stove top for about 5 minutes or until the edges are stating to set. Remove the skillet from the heat and place it in the oven. Wrap aluminum foil around the handle of the skillet if not ovenproof. Bake frittata for about 30 minutes or until puffed in the center. Remove from the oven and let it cool for about 10 minutes before slicing.
Any leftover frittata makes a delicious sandwich filler next day.
