Spring Vegetable Frittata
When you’re hosting a springtime brunch, a frittata always fits the bill. It’s quick to prepare, takes well to endless variations and tastes equally delicious warm or at room temperature, making it ideal for a buffet. Ours is filled with fresh asparagus and green onions plus goat cheese that becomes irresistibly creamy when cooked.
- 1 bunch asparagus spears, about 1 lb. (500 g), tough ends removed
- One 8-oz. (250-g) log fresh goat cheese
- 8 eggs
- 1/2 cup (4 fl. oz./125 ml) milk
- Kosher salt and freshly ground pepper
- 1/2 cup (1 1/2 oz./45 g) thinly sliced green onions
- 1 Tbs. extra-virgin olive oil
Preheat an oven to 375°F (190°C).
Cut off a 2 1/2-inch (6-cm) piece from the tip of each asparagus spear. Set the asparagus tips aside. Thinly slice the bottom halves of the asparagus spears crosswise. Reserve the sliced asparagus separately.
Cut the log of goat cheese in half crosswise. Slice one of the halves crosswise into five equal slices. Set aside. Crumble the remaining half of the goat cheese into a small bowl and set aside separately.
In a bowl, whisk together the eggs, milk and a pinch each of salt and pepper. Stir in the crumbled goat cheese, the thinly sliced asparagus and the green onions.
In an ovenproof nonstick fry pan over medium heat, warm the olive oil. Add the egg mixture and cook until the edges of the frittata are just set, about 4 minutes. Gently arrange the reserved asparagus tips and slices of goat cheese decoratively on top of the frittata. Transfer the pan to the oven and cook until the frittata is golden brown and set in the middle, 10 to 15 minutes. Let the frittata cool slightly in the pan, then cut in wedges. Serve warm or at room temperature. Serves 4.
Williams Sonoma Test Kitchen