Asparagus and Goat Cheese Frittata
2 tablespoons olive oil
1 shallot, minced
cloves garlic, minced
3 tablespoons parsley
1/3 lb aspargus
5 tablespoons grated Parmesan
4 oz goat cheese, grated or otherwise reduced to small pieces
1/2 teaspoon salt
1/2 teaspoon pepper
6 eggs, or egg beaters
Steps:
1. adjust oven rack to upper-middle position and heat oven
to 350 degrees.
2. heat oil in 10-inch non stick skillet over medium heat. Swirl skillet to
distribute evenly over bottom and sides. Add shallots and garlic, saute until
softened. Add parsley and aspargus; cook gently for 5 minutes or so to soften.
Spread in single layer.
3. Meanwhile, stir Parmesan and goat cheese,salt, pepper and beaten eggs together.Gently
pour into skillet,stir lightly with a fork until edges start to set. Once bottom
is firm, use a thin spatula to lift frittata gently and allow liquid egg to
run underneath. When egg on top is no longer runny, transfer pan to oven and
bake until top is set and dry to touch (around 10 minutes or so). Watch closly!
4. Cut into wedges-six or eight. Serve warm, room temperature, or chilled.