Spring Herb, Asparagus,
and Goat Cheese Frittata
This is a great back pocket recipe for any gardener; use it as a base then let the season be your guide.
- Preheat oven to 375℉.
- Bring two quarts of water to a boil.
- Fill a medium size bowl with ice and water.
- Snap the tough ends off the bottoms of your asparagus (usually about two inches).
- Blanch the asparagus in the boiling water for 45 seconds, then immediately shock in ice water.
- Whisk together eggs, cream, scallions, herbs, salt and pepper.
- Remove Asparagus from ice water. Dry, then cut into two inch long pieces, keeping tops separate.
- Place a 12 inch cast iron or nonstick pan on the stove top on medium heat. Add the butter and coat all sides.
- Pour the egg mixture into the pan. Then reserving the asparagus tops, place the other pieces into the egg.
- Next crumble the goat cheese in large quarter sized chunks into the egg as well.
- Last add the asparagus tops.
- Move the pan to the oven and bake for 20 minutes. The eggs should be lightly golden on top, firm and slightly puffy in the center.
Note: No scallions? Use leeks or shallots. No asparagus? Use roasted peppers or sweet potatoes. Have some beautiful basil? put it in. This is a great back pocket recipe for any gardener; use it as a base then let the season be your guide.
- 12 Large Eggs
- ½ Cup Heavy Cream
- 1 Bunch of Asparagus
- 6 oz Goat Cheese
- 3 Thinly Sliced Scallions (Greens and Whites)
- ¼ Cup Chopped Parsley
- 2 Tbsp. Chopped Mint, Dill, or Tarragon (choose what you have or prefer)
- ¼ Cup Chopped Chives
- 1 ½ teas. Salt
- ¼ teas. Black Pepper
- 1 Tbsp. Butter