CHEF JEFF — ONE BYTE AT A TIME: Frittata with Goat Cheese and Veggies

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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

8 eggs

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.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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