A frittata is what I make for a simple dinner when I haven’t planned ahead and want to use what is in my refrigerator. I always have eggs and usually a potato or two. The vegetables and cheese can vary, but asparagus, cherry tomatoes and goat cheese make my favorite combination. This recipe could be the main event at a brunch too. Onboard, I can cook this ahead of time and warm it just before serving.
Preheat oven to 350°. In 10” ovenproof sauté pan, heat oil and butter over medium heat. Add potatoes and cook until they are fork tender, about 7 minutes. Add green onions and continue to cook an additional minute. In medium bowl whisk eggs and water. Add salt and pepper. Pour over potatoes and green onions. Continue to cook several minutes until eggs begin to set on the bottom. While cooking, arrange asparagus and tomatoes over the top, laying asparagus in a pinwheel shape. Sprinkle goat cheese over the top. Transfer sauté pan to the oven and continue cooking until the top is set, about 5-10 minutes. Allow to set at room temperature for 5 minutes. Slice into wedges, serve warm.asparagus goat cheese frittata
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asparagus goat cheese frittata
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2 Comments
Patti Olswang
March 18, 2018 at 7:35 pmFrittata
I made the mistake and took the frittata out too early. I shook the pan and it seemed to be firm and I let it rest on the counter for 10 minutes before cutting but it was still runny in the middle. Bruce suggested next time to use a toothpick in the center to check if it is done. If the toothpick comes out clean and dry then it is done.
Carol Buchan
March 19, 2018 at 3:42 amPatti, Did you let it get firm on the bottom before putting it in the oven? I usually worry about overcooking it at the oven stage, and watch to take it out when the top looks puffy and firm.