Asparagus Frittata with Goat Cheese

This dish really signals spring with all the green colours. It’s a great brunch dish to have on your own or to share with friends.

Ingredients

For the frittata

• Eggs 6
• Cream ¼ cup
• Kosher Salt
• Red Pepper Flakes a pinch
• Extra Virgin Olive Oil
• Asparagus 1 bunch, ends trimmed and cut in half
• Unsalted Butter 1 Tbs
• Creamy Goat Cheese 3–4 Tbs
• Freshly Grated Parmesan Cheese 2 Tbs

For the garnish

• Petite Greens 1 handful
• Fresh Lemon Juice
• Extra Virgin Olive Oil
• Sea Salt
• Freshly Ground Black Pepper

Cook It

1. Preheat the oven to 425˚F.
2. To make the frittata, crack the eggs into a bowl. Add the cream and a pinch of salt and red pepper flakes. Whisk together and set aside.
3. Place a small nonstick sauté pan (with a heat-resistant handle) over low heat. Add a splash of olive oil and the asparagus. Sauté for 30 seconds, until just starting to brown. Add the butter and a pinch of salt.
4. Pour the egg mixture into the pan over the asparagus. Stir gently for a minute or so, then add the goat cheese, gently pressing it into the egg mixture using a fork. Add the Parmesan cheese over the top and place the pan in the hot oven for 4 to 5 minutes, or until golden and risen.
5. Let cool for a few minutes, then gently slide the frittata onto a serving plate. Dress with petite greens, lemon juice, olive oil, salt, and pepper.
6. Serve with the frittata.

KITCHEN NOTE: The petite greens on top take this dish up a notch; look for baby watercress or arugula.

Recipe excerpted from Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen by Suzanne Vizethann. Photographs by Kelly Berry. Reprinted by permission of Gibbs Smith Books. Modified slightly for style.