1/4 cup (1 ounce) crumbled rindless goat cheese, chevre
Instructions
Bring a large pot of lightly salted water to a
boil over high heat. Add the asparagus and cook
until barely tender, 4 to 5 minutes. (I do less
time) Drain and rinse under cold running water.
Drain and pat dry with paper towels. Put on
plate.
Place broiler rack 6 inches from heat and preheat.
Heat 1 tsp. oil in nonstick medium skillet over
medium-high heat. Add prosciutto and cook,
stirring occasionally, until lightly browned,
about 3 mins.
Put on plate with asparagus.
Add 2 tsp. oil to skillet and heat. Add shallots
and cook, stirring often, until softened - about 2
mins. Put in medium bowl to cool a bit.
Add eggs, salt, and pepper to the shallots. Whisk
until combines but not foamy. Add asparagus and
prosciutto.
Add the remaining oil to skillet and heat. Pour
in egg mixture and cook until adges of eggs begin
to set, about 1 minute. Uswing a rubber spatula,
lift up a section of the set portion and tilt
skillet, letting uncooked eggs to run underneath.
Continue until frittata is almost completely set,
about 1 minute longer.
Transfer skillet to broiler and cook until
slightly puffed - about 1 minute.
Slide frittata onto platter and sprinkle with
cheese. Cut into wedges and serve hot or room temp.
I made this the day before and reheated in
microwave.
Originally Submitted
8/18/2014
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