Asparagus Frittata

Method5 steps · about 35 min

1. 1

   Step 1: Preheat the oven to 400°F. Wash and dry the asparagus (1 lb) and herbs, discarding the wash water. Remove the asparagus’s woody ends and cut the stalks diagonally into 1-inch pieces; finely chop the shallot (1), mince the garlic (2) and chop the herbs before heating the pan. In a large bowl, whisk the 8 eggs with the ¾ cup milk, parsley (2 tbsp), chervil (1 tbsp), chives (1 tbsp), ½ tsp kosher salt and ½ tsp pepper. Keep the beaten egg mixture and prepared vegetables separate.

   Uses 8 large eggs · ¾ cup 2% milk · 2 tbsp fresh parsley, chopped · 1 tbsp fresh chervil, chopped · 1 tbsp fresh chives, chopped · ½ tsp kosher salt for the egg mixture · ½ tsp freshly ground black pepper · 1 lb asparagus, woody ends removed and cut diagonally into 1-inch pieces

2. 2

   Step 2: Heat 1 tbsp olive oil in a 10-inch ovenproof skillet over medium heat. Add the prepared asparagus and shallot and the remaining ½ tsp kosher salt. Cook for about 4 minutes, stirring, until the shallot is translucent and the asparagus has softened.

   Soften asparagus and shallot · 4 minUses 1 tbsp olive oil for the vegetables · All the asparagus and shallot prepared in step 1 · Remaining ½ tsp kosher salt for the vegetables

3. 3

   Step 3: Add the minced garlic kept aside in step 1 to the cooked asparagus and shallot. Stir over medium heat for about 1 minute, until fragrant.

   Fry garlic briefly · 1 minUses All the cooked vegetables and pan oil from step 2 · All the minced garlic prepared in step 1

4. 4

   Step 4: Reduce the heat to medium-low and add the remaining 1 tbsp olive oil. Pour the beaten egg mixture from step 1 over the vegetables. Cook undisturbed for about 4 minutes, until the edges begin to set, then scatter the 1 oz crumbled goat cheese over the surface.

   Set the frittata edges · 4 minUses All the cooked vegetables and pan oil from step 3 · Remaining 1 tbsp olive oil · All the beaten egg mixture kept aside in step 1 · 1 oz goat cheese, crumbled

5. 5

   Step 5: Using oven mitts, transfer the ovenproof skillet to the 400°F oven. Bake for 8–10 minutes, checking from 8 minutes, until the eggs are fully set with no runny centre and the centre reaches 160°F. Remove carefully, remembering the handle stays hot. Let the frittata cool slightly, cut into eight portions and serve.

   Bake frittata; check at 8 minutes · 8 minUses The entire skillet of frittata from step 4