- 4
- 105 mins
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for greasing
- 3/4 pound asparagus, cut into 1-inch pieces
- 1 medium white onion, thinly sliced
- 2 zucchini, thinly sliced
- Kosher salt
- Pepper
- 3/4 cup thawed frozen peas
- 8 ounces goat cheese, crumbled
- 2 tablespoons chopped mint
- 12 large eggs
Preparation
Step 1
Preheat the oven to 350°. Coat a 2 1/2-quart baking dish with olive oil. In a medium saucepan of salted boiling water, blanch the asparagus until crisp-tender, about 2 minutes. Drain and cool under cold running water; drain well.
Meanwhile, in a large skillet, heat the 2 tablespoons of oil. Add the onion and zucchini and season with salt and pepper. Cook over moderate heat, stirring, until softened, 8 to 10 minutes. Stir in the peas and asparagus until heated through. Transfer the vegetables to a paper towel-lined plate to drain and let cool slightly. Spread the vegetables in the prepared baking dish. Scatter the goat cheese and mint on top.
In a bowl, beat the eggs until light and fluffy, about 3 minutes. Pour the eggs over the vegetables and bake for 40 to 45 minutes, until golden and set. Let cool for 30 minutes, then serve warm or at room temperature.