1 Video | Photo: Frittata with Spring Vegetables Recipe
Ingredients
- 8 whole eggs
- 2 tablespoons heavy cream
- Kosher salt
- Freshly ground white pepper
- 2 dashes hot sauce (recommended: Tabasco)
- Splash Worcestershire sauce
- 3 tablespoons extra-virgin olive oil, divided
- 16 stalks "pencil" asparagus, stems trimmed off
- 2 scallions, sliced into thin rounds (white and green parts)
- 2 cups arugula, stemmed, washed and dried
- 1/2 cup grated Parmesan
- 4 ounces Brie or Taleggio cheese, larger parts of rind removed, cut into slices
- 4 ounces goat cheese, cut into rounds or crumbled into small pieces
- 1 cup cherry tomatoes, washed, dried and halved
- 1/2 lemon, juiced
Directions
Preheat the oven to 350 degrees F.
In a medium size bowl, whisk together the eggs. Add the cream, salt, pepper, hot sauce and Worcestershire and whisk to blend.
Heat a 10 to 12-inch cast iron (or other heavy-bottomed) skillet and add 2 tablespoons of olive oil. When the oil begins to smoke ever so slightly, add the asparagus. Season with salt and pepper. Cook for 1 minute until some of the liquid starts to escape.
Stir in the scallions, arugula and cheeses into the egg mixture and pour into the skillet over the asparagus.
Place the skillet on the center rack of the oven and cook until firm around the edges but still somewhat loose in the middle, 15 to 20 minutes. Remove from the oven and allow to "rest" for a few minutes before serving. Toss the tomatoes with salt, pepper, the remaining olive oil and the lemon juice and sprinkle them on top of the frittata just before serving.
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By dmas3582
Blaine, MN
on May 07, 2010
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I will make this over and over again! I made it for Easter and EVERYONE liked it. And it was super easy, too. And I wasn't going to make the tomato for the top but decided to. I am glad I did because it added a really fresh element to the frittata. I actually just started using the tomato topping for a side salad with lunch and dinner!
By novembernightstar
Albuquerque, NM
on April 17, 2010
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I made this for a brunch this morning, and although I had to leave out the arugula (couldn't find it at my grocery, it was absolutely delicious. The goat cheese really added little bits of creamy tangy goodness throughout. Perfect brunch recipe - I would make again for just myself!
By nancyignatin313
N Wales , PA
on April 04, 2010
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I was thinking of adding some Canadian bacon, but thought better of it, and served it on the side instead. I also used heirloom cherry tomatoes, which added even more color to an already beautiful dish. I think next time I will cut the asparagus in one-inch pieces, as it was a little hard to cut.
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