Recipes Breakfast Egg Dishes Asparagus and Goat Cheese Frittata
Asparagus and Goat Cheese Frittata

Asparagus and Goat Cheese Frittata

Asparagus and Goat Cheese Frittata is rated 4.0 out of 5 by 2.
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Prep Time: 35 minutes
Cook Time: 35 minutes
Servings: 8
With the asparagus spears arranged on top in a spoke formation, this frittata makes an attractive main course for a springtime brunch or light supper.

Ingredients:

  • 12 eggs
  • 3 Tbs. finely chopped fresh chives
  • 1/4 tsp. finely chopped fresh tarragon
  • 2 Tbs. finely chopped fresh chervil
  • 2 oz. prosciutto, cut into 1/4-inch strips
  • 1/2 tsp. salt, plus more, to taste
  • Freshly ground pepper, to taste
  • 6 oz. goat cheese, crumbled
  • 2 lb. asparagus, tough ends trimmed, spears steamed until just tender
      and cooled
  • 3 Tbs. unsalted butter
  • 1 leek, thinly sliced and rinsed well

Directions:

In a bowl, whisk together the eggs, chives, tarragon, chervil, prosciutto, the 1/2 tsp. salt and pepper. Stir in 4 oz. of the cheese. Cut enough asparagus ends into 1/4-inch lengths to measure 3/4 cup and add to the egg mixture. Reserve the remaining asparagus spears.

In the deep half of a frittata pan over medium heat, melt 1 Tbs. of the butter. Add the leek and salt and cook until the leek is tender, about 8 minutes. Transfer to the egg mixture.

In the deep half of the frittata pan over medium heat, melt 1 Tbs. of the butter. Add the egg mixture and cook, scraping the sides and bottom of the pan with a rubber spatula to allow the uncooked eggs to flow underneath, 3 to 4 minutes. Place the shallow pan upside down on top of the deep pan and cook for 6 to 8 minutes more.

Remove from the heat, uncover the deep pan and arrange the reserved asparagus spears on top of the frittata in a spoke formation. Meanwhile, set the shallow half of the pan over medium heat and melt the remaining 1 Tbs. butter.

Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for 10 to 12 minutes. Flip the frittata back into the deep pan, then slide the frittata onto a serving plate. Let stand for 5 minutes. Top the frittata with the remaining cheese and serve. Serves 8.
Williams-Sonoma Kitchen.
Rated 3 out of 5 by from Good but needs modifications This was the 3rd W-S frittata I've made and it definitely ranked in 3rd place. Pros: I love the asparagus and goat cheese. Cons: needs more proscuitto (I'd suggest double) and the asparagus wheelspoke thing is a waste of energy. Also, you don't need 2 lbs. of asparagus - 1 should be plenty. Next time I make it, I'll skip the asparagus wheelspoke - as you don't really see it since when you flip it, the runny eggs cover it up - and put more chopped up into the mix. Also, keep a close eye on the temp and speed of the egg cooking - you definitely don't want to burn or overcook the eggs!
Date published: 2013-01-21
Rated 5 out of 5 by from Perfect for Spring Brunch or lunch Light and delicious and healthy. The flavor is much bigger than you might expect. i added a little tarragon and used crisped pancetta instead of the prosciutto and it was good that way too. A very good basic recipe for a frittata that feeds at least 4-6 people. the fresh herbs make a very big difference.
Date published: 2012-03-10
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