After spending countless hours obsessively reading food blogs and drooling, I have come to a few realizations. One, I spend too much time sitting on my butt and staring at a monitor. Two, I love food. Three, I should get off said butt and create something worth staring at and drooling over.
Cherry Tomato, Asparagus and Chevre Frittata
(adapted from The America's Test Kitchen Family Cookbook)
Salt and pepper to taste
1 Tbsp Olive Oil
8oz. Asparagus, cut into 1/4 in. pieces
2 oz. Chevre (goat cheese)
9 or 1o Cherry Tomatoes, halved
Preheat your oven to 350 degrees. Whisk together the eggs, salt and pepper. Heat the oil in a 10-inch nonstick ovenproof skillet. Add the asparagus and cook until desired doneness. (I like mine slightly crunchy which takes about 5 minutes) Add the eggs and stir gently until the eggs on the bottom are set and firm, about 30 seconds. Dot the chevre and cherry tomato halves around the pan. Pull the cooked eggs back from one edge of the skillet and tilt the pan, allowing any uncooked egg to run to the cleared edge of the skillet. Be careful not to disturb the fillings too much. Repeat this process until the egg on top is mostly set but still moist. Transfer the skillet to the oven and bake until the frittata top is set and dry to the touch, anywhere from 3 to 10 minutes depending on your oven. Run a spatula around the skillet edge to loosen the frittata and slide it out onto a serving plate. Serve warm, at room temperature or chilled.