This was the most violent meal I ever made. It wasn’t my intention; after all there’s nothing particular violent about eggs or asparagus and what have chives ever done to hurt you? (Assuming you’re not deathly allergic!) But injuries were sustained during the course of cooking this meal and I assure you I will elaborate on those in a bit but…first things first: Frittatas!
I’m a huge fan of breakfast for dinner, but something tells me that eating a large stack of pancakes with a glass of wine past 5 PM isn’t socially acceptable. I may beg to differ one day, but for now…I’ve got frittatas. They are surprisingly simple to make and, with a side salad and glass of wine, can easily transition from traditional brunch to a light supper.
This version uses some of my favorite early spring goodies: blanched asparagus, chives and scallions with some tangy goat cheese. You can easily replace any of these ingredients with whatever you’re feeling, making it a great way to showcase your seasonal produce.
Whisk together the eggs and add chives, spring onions, salt and pepper. Blanch the chopped asparagus and add the stems to the egg mixture. Reserve the top portion of the asparagus.
Add the egg mixture to a skillet over low heat and let it sit for about 5 minutes. Give the pan a little shake; the bottom should be just set with the top layer still wet (as pictured above). Top the mixture with the asparagus tops and chunks of goat cheese. Place the skillet in the oven for 5-10 minutes, until the center is set.
I promised there would be violence…here’s how you don’t check to see if your frittata is done: grab the handle of your pipping hot skillet and scream out every obscenity known to man. Sadly, my husband met this fate when I told him to give the pan a quick shake to check if the center set. His hand was okay, although scalding and purple and blistery. Can’t say we enjoyed our meal that night, although I know it tasted wonderful.
Moral of the story: potholders please!
Spring Frittata with Asparagus, Herbs and Goat Cheese
- 1 tbsp olive oil or butter
- 8 eggs
- 1 tsp salt (or to taste)
- freshly ground pepper, to taste
- 1/2 cup crumbled goat cheese
- 4 spring onions, finely chopped
- 2 tbsp chives, minced
- 1 cup asparagus, cut into 1 inch pieces
Bring a pot of salted water to a boil. Prepare a ice-water bath (fill a large bowl with very cold water and add several ice cubes). Add asparagus to the boiling water and blanch for 1-2 minutes depending on the thickness of the asparagus. Drain and transfer asparagus to the ice bath to stop cooking. Drain and set aside.
Whisk eggs together in a large bowl. Whisk in salt, pepper, chives, green onions and blanched asparagus, leaving the asparagus tips aside.
Preheat over to 350 degrees F. Heat olive oil in a 10 inch skillet over low heat. Add the egg mixture and let it sit for about 5 minutes. Give the pan a little shake; the bottom should be just set with the top layer still wet. Top the mixture with the asparagus tips and chunks of goat cheese. Place the skillet in the oven for 5-10 minutes, or until the center is set. Serve warm.