Grilled Asparagus Frittata
This delightful frittata combines vibrant asparagus, tender leeks, and a flavorful blend of cheeses and herbs, resulting in a wonderfully satisfying dish bursting with freshness and color. Enjoy a slice of this frittata as a scrumptious breakfast, brunch, or light dinner option.
— Constant Cookbook
Ingredients
- 1 lb. asparagus, tough ends trimmed
- 1 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground pepper, to taste
- 2 1⁄2 Tbs. unsalted butter
- 1 leek, white and light green portions, halved,
- thinly sliced and rinsed well
- 6 eggs
- 1⁄4 cup heavy cream
- 1⁄2 cup finely grated pecorino romano cheese
- 3 Tbs. finely chopped fresh chives
- 3 Tbs. minced fresh basil
- Crumbled goat cheese (chèvre) for garnish
- (optional)
Instructions
- Using a vegetable peeler, peel the skin off the thick ends of the asparagus. In a bowl, toss the asparagus with the olive oil, salt and pepper.
- Heat a grill pan over high heat. Place the asparagus on the pan and cook until tender and nicely grill-marked, 5 to 7 minutes. Transfer to a cutting board and cut into 2-inch pieces. Transfer to a plate.
- In the deep half of a frittata pan over medium heat, melt 1 Tbs. of the butter. Add the leek and cook until soft and light golden, about 5 minutes. Transfer to the plate with the asparagus. Wipe out the pan with a paper towel.
- In a bowl, whisk together the eggs and cream until frothy. Stir in the asparagus, leek, pecorino romano cheese, chives and basil, and season with salt and pepper.
- In the deep half of the frittata pan over medium heat, melt 1 Tbs. of the butter. Add the egg mixture and cook until set, 7 to 10 minutes, using a rubber spatula to gently lift the cooked edges and allow the uncooked eggs to flow underneath. After 3 minutes of cooking, in the shallow half of the frittata pan over medium heat, melt the remaining 1/2 Tbs. butter.
- Place the shallow pan upside down on top of the deep pan, then flip the frittata into the shallow pan and cook, covered, for 3 minutes. Remove the deep pan and continue cooking until the eggs are completely set and cooked through, about 5 minutes more.
- Gently shake the pan to loosen the frittata, then slide it onto a serving plate. Garnish with goat cheese. Serves 8 to 10.
- Williams-Sonoma Kitchen
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