2 lbs. asparagus, tough ends trimmed, spears steamed until just tender and cooled
3 tbs. unsalted butter
1 leek, thinly sliced and rinsed well
Instructions
In a bowl, whisk together the eggs, chives, tarragon, chevil, prosciutto, the 1/2 tsp, salt & pepper. Stir in 4 oz. of cheese. Cut enough asparagus ends into 1/4 inch lengths to measure 3/4 cup and add tp egg mixture. Reserve the remaiming asparagus spears.
In a deep half a frittata pan over medium heat, melt 1 tbs. of the butter. Add the leek and salt and cook for 8 minutes. Transfer the leek to the egg mixture.
In the deep half of the of the frittata pan over medium heat, melt 1 tbs. of the butter. Add the egg mixture and cook, scraping the sides and bottom of the pan with a rubber spatula to allow the uncooked eggs to flow underneath, 3 to 4 minutes. Place the shallow pan upside down on top of the deep pan and cook for 6 to 8 minutes. Remove from the heat, uncover the deep pan and arrange the remaining asparagus sprears on top of the frittata in a spoke formation. Meanwhile, set the shallow half of the pan over medium heat and melt the remaining 1tsb butter
Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for10 to 12 minutes. Flip the frittata back into the deep pan, then slide the frittata onto a serving plate. Let stand for 5 minutes. Top the frittata with the remaining cheese and serve.
Originally Submitted
12/31/2012
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