Monday, June 7, 2010
we often go out for breakfast on the weekends, mostly because it's rob's favorite meal to have out. but sometimes the refrigerator contents insist on coming together for a sunday brunch at home. in this case, eggs, asparagus, and leftover goat cheese from another recipe became a quick and simple frittata.
asparagus and goat cheese frittata
6 medium or large eggs, well beaten
10 or so asparagus spears, trimmed and cut into 1" long pieces
1/2 log goat cheese (about 2oz)
salt and pepper
grated parmesan cheese and chopped chives for garnish
preheat oven to 425 degrees.
in 8" saute pan that is also oven proof, heat olive oil to medium. add asparagus pieces and cook, tossing, until still bright green but becoming tender, about 5 minutes. season well with salt and pepper.
pour beaten eggs into pan and cook for a few minutes, lifting up edges for egg to run to the bottom, until the bottom begins to set, about 5 minutes. crumble goat cheese on top and transfer pan to oven. cook until eggs are set, about 8 minutes.
season with salt and fresh ground pepper, and parmesan cheese and chives. serve cut into wedges.
eggs-- stokesberry farms
asparagus-- alvarez farm
goat cheese-- port madison farm