“THE Frittata”

Fresh out of the oven. (photo by Brian)

Tonight’s recipe:

Asparagus Goat Cheese Frittata

Source:

Market Vegetarian by Ross Dobson

Difficulty: Easy. 

The Quote:

“Who doesn’t love breakfast for dinner?” - Brian

Natalie's handiwork before cooking. (photo by Brian)

The Process:

This one is pretty straightforward. You’ll cook the asparagus, corn and onion in a little butter until they’re al dente. Put the mixture to the side in a bowl. Wipe out the pan and return it back to the burner on medium high heat.

Ok, pause that for a second. Go over to the vegetable bowl. Add 8 beaten eggs to the vegetable mixture and lightly toss in the bowl. Add salt and pepper.

Alright, now back to the hot pan. Coat the bottom of the pan with butter and heat until little bubbles start to form. Pour in the mixture of vegetables and eggs, but do not stir. As the egg starts to sit, sprinkle on goat cheese. Let cook for about 8 minutes. The egg will start to pull away from the side of the pan.

While the frittata mix is setting up, preheat the broiler to high. Once the 8 minutes of so has passed, place the whole pan holding the frittata into the broiler. The mix will still be a little wet on the top.

Let the mix in broiler for about two to three minutes, or until the mix is slightly firm. Remove from the oven, and if you’re feeling adventurous, sprinkle on a favorite fresh herb like dill (recommended by Market Fresh), rosemary or cilantro (both of which Natalie has used to great success). Enjoy!

Watch out: Sometimes we cook by the book. Other times, we cook with what we have. One day, we swapped the scallions prescribed by the recipe for a yellow onion, which we had on hand. Because the yellow onion has more water, we had to leave the mixture under the broiler for a minute or so longer than usual.

Accompaniment: We usually eat this one on it’s own. It makes a good leftover, too.    

Deliciousness Rating: 9.0

Happiness is a wedge of egg and cheese. (photo by Brian)