Hello, midday! I’m pleased to share an upcoming project I’ve been working on with Chesapeake TASTE Magazine. I’ll publish a unique, seasonal dish at the start of each month on my brand-new online Fresh Vegetarian column. This month, I decided to revamp my go-to cooked frittata recipe with a springtime twist. It looks lovely, tastes great, and is surprisingly easy to make.
- six giant eggs
- milk, 1/3 cup
- a heaping tablespoon of minced shallot and half a cup of goat cheese in crumbles
- 1/2 a teaspoon The Dijon mustard
- large teaspoon of salt, a few thin asparagus spears
- large squeeze of olive oil sprinkle juice of fresh lemons
- Sea salt, a pinch
- black pepper freshly ground
Also read: Carrot Cake Pancakes
- The oven should be preheated to 400 degrees. Two strips of parchment paper, trimmed to size, should be used to line a 9-inch square baking pan (see photos and note above).
- Scramble the eggs with the milk, goat cheese, shallot, mustard, and salt in a medium bowl. Place the prepared baking pan on the middle oven rack after carefully sliding the egg mixture onto it. If necessary, pull up the sides of the parchment paper. For ten minutes, bake.
- Rinse and pat dry the asparagus while the eggs are baking. The asparagus’s rough ends should be removed when they are less than 9 inches long. Olive oil, a generous squeeze of lemon juice, salt, and pepper should all be added to the asparagus before tossing.
- After ten minutes, take the egg dish out of the oven and arrange the asparagus in a nice row on top. 15 more minutes in the oven is required. When finished, the center should feel springy to the touch.
- The frittata should be removed from the pan and placed on a flat surface after resting for a few minutes. To do this, run a knife around the pan’s edges, paying close care to the corners.
- Slice it between the asparagus strips in three columns using a sharp chef’s knife. The asparagus should then be sliced down the middle using a gentle see-saw motion. At room temperature or heated, serve.
This recipe first appeared in the Fresh Vegetarian column of Chesapeake Taste.