asparagus frittata

As promised I’m back with more goat cheese fun! It was one of those nights where what I’d planned on cooking was just going to be too involved and time-consuming. A quick survey of the refrigerator…asparagus, eggs, goat cheese, prosciutto… Suddenly, inspiration struck – frittata!

I paid a visit to Elise and soon had a frittata recipe I could work with.

Asparagus Frittata Recipe (adapted from Simply Recipes)

2 teaspoons olive oil
1 shallot, minced
1/4 teaspoon salt
1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
5 large eggs, lightly beaten
1/8 lb. thinly sliced prosciutto
Goat cheese (as much or as little as you’d like – I like a LOT!)

1Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add shallot and salt and cook, stirring occasionally, until shallot is softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. Add prosciutto. While cooking, pre-heat oven broiler.

2Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.

Serves 4.

just look at all those scrumptious fillings

just look at all those scrumptious fillings

The frittata came together so quickly, earning it a spot in my “go to” recipe bank. I made hasbrowns to go with the frittata, but that recipe still needs some tweaking before I unleash it on the world. Not exactly the “meat and potatoes” meal my husband had in mind, but he loved it nonetheless. She shoots, she scores!! So, what is your favorite meat & potatoes meal?