I realize I seem to post about frittatas pretty frequently. Maybe I'm getting lazy. Maybe I need to expand my culinary repertoire a bit and prepare something a little more challenging. Or maybe I need to open up my own little cafe that serves homemade cheesecakes and frittatas.
Truth is, the frittata has come up more than once because they are relatively easy, and they lend themselves to being a clearing house for leftover ingredients hanging out in your fridge. Usually, I chop a bunch of veggies and throw them into a skillet with some eggs and hope for the best. (Which, lets be honest, is way more fun than following a recipe.) This time around, I spotted an interesting recipe while cruising around Foodbuzz, and decided to give it a go, if for no other reason than it would be a great way of using up the bundles of asparagus occupying shelf space in the refrigerator.
The recipe I found comes from fellow foodie Ryan at The Gourmet Foodie Blog, which was adapted from a Williams-Sonoma recipe. Here in the Tiny Kitchen, we have modified it yet again to eliminate that pesky (and painfully expensive) frittata pan and by changing a couple of ingredients to suit our tastes. This frittata caught my eye because of the grilled asparagus spears nestled into the top of the egg, straight in a row like a little picket fence made of asparagus. Plus, putting the words "goat cheese" in the title is an easy way to get my attention.
Instead of using the fancy frittata pan (which is basically a large skillet that locks together with a slightly smaller skillet), I used the standard non-stick skillet, which prevented me from being able to flip the frittata over half way through cooking in a epic display of hand/eye coordination, but whatever. I don't need to show off. Just keep an eye on it while it's in the oven to make sure the top doesn't burn, and you're golden.
Here's how you get it done:
Asparagus and Goat Cheese Frittata
3 Tbs. finely chopped chives
1/4 tsp. finely chopped fresh tarragon
3 - 5 oz. cubed bacon or turkey bacon
1/2 tsp. salt, more to taste
fresh ground pepper
6 oz. goat cheese, crumbled
2 bundles of asparagus, tough ends trimmed
1 medium onion, thinly sliced
2 - 3 tsp. olive oil
With one bunch of asparagus, saute the whole spears in 1 tsp. olive oil, until they are tender and a little charred. Drain on a plate with a paper towel and set to the side. Chop the other bunch of asparagus into 1/2 inch chunks.
In a large mixing bowl, whisk together the eggs, chives, tarragon, turkey bacon, salt and pepper. Add the goat cheese and mix gently. At this point, do not whisk because you want the cheese to remain chunky. Heat the oven to 375 degrees.
In your large skillet, saute the onion or leek with another 1 tsp. of olive oil. remove from heat and add to egg mixture. Pour all of the egg mixture into your large skillet and allow it to settle. Place skillet into the pre-heated oven. After about 15 - 20 minutes, the top of the frittata should be set, but not cooked through. Settle the cooked asparagus spears parallel to one another in a row across the top of the frittata. Return to the oven for another 10 - 15 minutes. It will be done when a toothpick inserted in the center comes out clean, and the sides are golden brown. Allow to cool slightly before serving.
For a tasty salad like the one I made to accompany this new frittata, you'll need lettuce, strawberries, 2 oz. of goat cheese, olive oil and balsamic vinegar. Slice the strawberries into rounds. After washing the lettuce leaves, tear in half or slice into manageable pieces, say 1 to 1 1/2 inches or so. In a salad bowl mix 1 Tbs. of olive oil with 1 Tbs. of balsamic vinegar. (Use more dressing, if you like. The ratio for oil to vinegar is about 1 to 1.) Toss the lettuce and strawberries in with the dressing, and top with crumbled goat cheese.