CHEF JEFF — ONE BYTE AT A TIME: Frittata with Goat Cheese and VeggiesIf you like omelets, you’ll like frittatas.
By: Herald Staff Report,
If you like omelets, you’ll like frittatas.
Frittata with Goat Cheese and Veggies
2 tablespoons butter
2 shallots, sliced
1 8-ounce package sliced mushrooms
¾ pound asparagus, chopped
½ teaspoon salt
Freshly ground pepper
3 ounces goat cheese, in chunks
1 tablespoon minced parsley
Heat 1 tablespoon of butter in oven-safe skillet over medium-high heat. Cook shallots until wilted. Stir in mushrooms; cook until golden brown. Remove with slotted spoon. Add asparagus, adding more butter if necessary. Cook, stirring, until crisp-tender. Remove asparagus. Wipe skillet clean. Heat broiler. Mix eggs, salt and pepper to taste in bowl. Return skillet to stove over low heat. Melt remaining butter; pour in beaten eggs. Arrange cooked veggies over eggs. Cover; cook until eggs are set. Crumble cheese over top; broil until cheese is lightly browned. Sprinkle with parsley. Cut into wedges.
Yield: Serves 4.
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