Today I made a recipe from Smitten Kitchen: Asparagus Frittata. The great thing about this recipe is that you don't need to cook or stir fry the asparagus first. It's an all-in-one recipe, and it turned out great. It served three of us for dinner (not 6, as stated in the recipe).
Ingredients:
- 1/2 pound asparagus, cleaned, not trimmed
- 8 large eggs
- 2 tablespoons milk or cream
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- 2 scallions, thinly sliced on the diagonal [I substituted chives]
- 2 tablespoons olive oil
- 2 to 4 ounces soft goat cheese, crumbled (to taste)
Prepare the asparagus: No need to snap off the tough ends of your asparagus. Lay a single stalk on its side on a cutting board. Holding onto the tough end, use a vegetable peeler to peel ribbons away from the tough end (and your hand) right through the soft tip. Discard the tough ends once you’re done peeling. [I really liked this method!]
Heat your broiler.
Vigorously beat your eggs with the milk or cream, plus salt and pepper until well-combined. Stir in scallions [I used chives]. Gently add asparagus peels, just swishing the egg mixture over them.
Heat your skillet over medium heat and add 2 tablespoons olive oil. Let it heat fully, then swish it around so it goes up the sides of the pan. Pour in asparagus and egg mixture, nudging the asparagus around so it mostly stays level with the eggs. Crumble goat cheese over, to taste. Cook gently (lowering the heat to medium-low if needed) for about 5 minutes, until the edges are set and brown but it’s still loose and eggy on top. Transfer skillet to the broiler and cook for another 1 to 3 minutes, keeping a close eye on it, until eggs are set on top.
Let cool for 5 minutes before cutting into wedges, or longer if you’d like to eat it at room temperature.
