Thick and hearty, Alex's frittata is like one big delicious egg-y pie. Serve as a meatless main for any meal of the day, and mix and match with your favorite cheeses and seasonal vegetables.
- 8 whole eggs
- 2 tablespoons heavy cream
- 2 dashes hot sauce, such as Tabasco
- Splash Worcestershire sauce
- Kosher salt and freshly ground white pepper
- 2 tablespoons extra-virgin olive oil
- 16 stalks pencil asparagus, stems trimmed off
- 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
- 2 cups arugula, stemmed, washed and dried
- 1/4 cup grated Parmesan
- 2 scallions, sliced into thin rounds (white and green parts)
- 1 cup cherry tomatoes, washed, dried and halved
- 1/2 lemon, juiced
- Simple green salad, for serving
Preheat the oven to 350degrees F.
In a medium bowl, whisk together the eggs. Add the cream, hot sauce, Worcestershire and some salt and pepper, and whisk to blend.
Heat a 10- to 12-inch cast-iron (or other heavy-bottomed) skillet and add 1 tablespoon of the 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 the Brie, goat cheese, arugula, Parmesan and scallions 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 some salt, pepper, the remaining olive oil and the lemon juice and sprinkle them on top of the frittata just before serving.