Frittatas have got to be some of my favorite things to make for dinner. I think most people out there eat them either for breakfast or lunch, but we like them for dinner. I have no idea how this began, but I’ll tell you that the frittatas I prepare are wonderfully tasty and as filling as so many other options.
The Recipe
This is an easy one to put together. All it requires is a dozen eggs, a pound of asparagus, some milk, olive oil and goat cheese. There are probably a few other small ingredients as well, but these is the bulk of it. The asparagus will require a bit of softening in a skillet, but after you add the egg mixture and warm things up on the stove top, just a few minutes in the oven will give you a real frittata. The reason I enjoyed this particular version so much is because of the asparagus and the goat cheese. The asparagus speaks for itself, if you’ve had that before, but the goat cheese infuses and melts itself into the rest of the ingredients for something entirely new. It’s a really great addition that smooths things out and adds some extra flavor.
Ingredients
Serves: 6
12 Large Eggs
1/2 Cup Whole Milk
Salt
Ground Black Pepper
1 Pound Asparagus, Cut into 1/4 Inch Pieces
Extra-Virgin Olive Oil
1 Teaspoon Lemon Juice
1/4 Teaspoon Red Pepper Flakes
4 Ounces Goat Cheese, broken into Small Pieces
2 Tablespoons Parsley, Chopped
Step-by-Step Instructions
I’d like to thank America’s Test Kitchen for their wonderful resource called The Complete Mediterranean Cookbook. While I mixed and matched a few different ingredients between some different recipes, I got the majority of this one from them.
Pre-Heat the Oven
Arrange one of your oven racks so it’s in the center position and the other so it’s in the top position. Then, pre-heat the oven to 350 degrees.
Cook the Asparagus
Warm a large 12-inch skillet over medium-high heat. Add 1 tablespoon of olive oil, the cut asparagus pieces, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, the red pepper flakes and the lemon juice to the pan and cook, stirring occasionally for about five minutes. The goal here it to slightly soften the asparagus.
Prepare the Egg Mixture
While the asparagus is softening, crack open the dozen eggs and add them to a large bowl. Then, add the milk, 1/2 teaspoon of salt and a 1/4 teaspoon of ground black pepper. Whisk thoroughly until the mixture is solid in color.
After that, add in the goat cheese and parsley and gently mix these two ingredients into the eggs.
Cook the Frittata
With the skillet still hot and the heat on, add the egg mixture to the asparagus. Then, with a rubber spatula, agitate the eggs slightly until they begin to form solid curds.
After about a minute or so, transfer the skillet from the stove top to the oven. Let the eggs cook on the middle rack for nine minutes. Then, turn off the oven heat and turn the boiler on to high. Move the skillet to the top shelf and keep a very close eye on things. The last step is merely meant to add some nice brown to the tops of the eggs. It only takes a minute or so to add some color. Keep opening and closing the oven door until you see the brown you like. After that, turn off the heat and remove the skillet from the oven.
Plate & Serve
Let the skillet cool for a few minutes and then slice six pieces with a knife. Plate each piece and serve. Enjoy!
The Final Asparagus Frittata
If you like a thicker frittata, you can use a ten inch pan. Or, you can use more eggs. I think something like 16 or 18 would be good. Just be sure to slice smaller pieces because you don’t want to eat too many eggs in one day. If you decide to give this excellent recipe a try, please let me know your thoughts in the comment section below. Thanks for reading!
Leave a Reply