Asparagus & Goat Cheese Frittata with Cherry Tomatoes and Parsley

Asparagus & Goat Cheese Frittata with Cherry Tomatoes and Parsley
Asparagus & Goat Cheese Frittata with Cherry Tomatoes and Parsley

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    medium asparagus

  • 8

    large eggs

  • 1/4

    cup light cream

  • salt and freshly ground pepper to taste

  • 1/4

    tsp dried oregano

  • 1/4

    tsp paprika

  • pinch ground nutmeg

  • 3

    Tbsp olive oil

  • 1

    small onion, diced

  • 2/3

    cup soft goat cheese pulled into small nuggets

  • 12

    cherry tomatoes, each quartered

  • 2

    Tbsp chopped fresh parsley

  • olive oil for drizzling

Directions

Bring a pot of water to a boil. Trim or snap off the tough lower stem end of each asparagus spear. Trim the top 1 1/2 inches of each asparagus spear. Set those tips on a small plate. Cut the lower part of each asparagus spear widthwise into thin slices. Cook the asparagus tips in the boiling water for 2 minutes. Scoop out with slotted spoon, cool in ice-cold water and then drain well. Carefully cut each tip in half lengthwise, set them aside on small plate until needed. Cook the thin slices of asparagus in the boiling water for 1 minute. Strain and cool with cold water. Drain well and set aside in a small bowl until needed. Set the oven rack in the middle of the oven. Preheat the broiler to high. Place eggs in a medium bowl and beat until the yolks and whites are well blended. Mix in cream, salt and pepper, oregano, nutmeg and thin slices of asparagus. Place the 3 Tbsp olive oil in a 10 inch oven-proof non-stick skillet. Set the skillet over medium heat. Add the egg mixture and cook, gently stirring and scraping with a spatula to move uncooked portions of egg to the bottom of the pan. Ensure the eggs are evenly spread in the pan. When they are just set, but still quite moist on top, remove pan from the heat. Arrange the reserved half slices of asparagus on top of the eggs. Top the frittata with goat cheese. Set the pan in the oven and broil the frittata until puffed and golden brown. Remove from the oven and let it sit for a few minutes before carefully removing from pan and placing on a cutting board. Cut into 4 or 6 wedges and set on serving plates. Top each slice with cherry tomato slices and parsley. Drizzle each with extra olive oil and enjoy.

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