Asparagus and Goat Cheese Frittata


Frittata’s – Perfect for Breakfast, Lunch and Dinner!

I love a good frittata.    I like creating different versions, mixing and matching different herbs, vegetables  and cheeses to achieve the flavors of different cuisines.  This recipe is a simple and tasty blend of some of my favorite ingredients. If you don’t have a frittata pan  I would highly recommend you purchase one , mine came  from Williams Sonoma.  Love it !

Asparagus and Goat Cheese Frittata


12 eggs

3 tbs finely chopped fresh chives

1 tbs finely chopped fresh tarragon

6 slices of medium sliced organic deli ham diced

1/2 tsp salt , plus more to taste

freshly ground pepper to taste

6 oz goat cheese, crumbled

approx 1 cup to 1 1/2 cups small asparagus pieces

3 tablespoons unsalted butter

1 leek, thinly sliced and rinsed well



In the deep half of a frittata pan over medium heat, melt 1 tbs of the butter,add the leek and allow to soften, about 5 minutes.  Next ,add the ham and the asparagus, sauting until the ham is a little brown and the asparagus is slightly less firm.   Add salt and pepper to taste.  Remove from the heat and allow to cool a little.

In a large bowl, whisk together the eggs, chives, tarragon, 1/2 tsp salt and pepper.  Add 4 oz of the  goat cheese and the vegetable and ham mixture, mix together.

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, take the shallow half of the pan and melt the remaining 1 tbs of butter.  Place the shallow half upside down on top of the deep pan and flip the frittata into the shallow pan.  Put the pan back on the heat and cook at medium heat covered for 10 to 12 minutes.  Flip the frittata back into the deep pan, take off the shallow pan and  slide the frittata onto a serving plate.  Let stand for 5 minutes.  Top the frittata with the remaining goat cheese and serve.  Serves 8.


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