Best Asparagus And Goat Cheese Frittata Recipes

Easter Frittata with Asparagus, Goat Cheese, and Spring Herbs image

Provided by Martha Stewart

Time 1h20m

Number Of Ingredients 14

8 ounces creme fraiche (about 1 cup)
1/4 cup chopped mixed fresh herbs, such as parsley, dill, chives, tarragon, and mint
1/2 teaspoon grated lemon zest
Kosher salt and freshly ground pepper
Unsalted butter, room temperature, for baking dish
Kosher salt and freshly ground pepper
12 ounces asparagus, trimmed
2 medium russet potatoes (1 pound), peeled and cut into 3/4-inch cubes
12 large eggs
3/4 cup heavy cream
6 ounces goat cheese, crumbled (1 1/4 cups)
1/2 cup chopped mixed fresh herbs, such as parsley, dill, chives, tarragon, and mint
6 scallions, white and light-green parts only, thinly sliced (1/3 cup)
3/4 cup grated Gruyere cheese (2 1/2 ounces)

Steps:

Herbed Creme Fraiche:In a small bowl, stir together creme fraiche, herbs, and lemon zest; season with salt and pepper. Refrigerate, covered, up to 3 hours.
Frittata:Preheat oven to 400 degrees. Butter a shallow 2-quart baking dish.
Prepare an ice-water bath. Bring a medium saucepan of salted water to a boil. Add asparagus and cook until crisp-tender, 1 to 2 minutes. Using tongs, transfer to ice-water bath. Let cool; drain and pat dry.
Add potatoes to saucepan with water (if necessary, add more water to cover potatoes by at least 1 inch). Return to a boil, then reduce heat and simmer until potatoes are easily pierced with the tip of a knife, 5 to 6 minutes; drain.
In a large bowl, whisk together eggs, cream, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in potatoes, goat cheese, herbs, and scallions. Transfer mixture to prepared dish. Top with asparagus, pressing down to submerge slightly. Sprinkle with Gruyere.
Bake 30 minutes, rotating dish halfway through. Reduce oven temperature to 350 degrees and continue baking until golden brown, puffed, and just set in center, 10 minutes more (if browning too quickly, tent with foil). Serve warm or at room temperature, with herbed creme fraiche.

Frittata with Asparagus, Goat Cheese, and Herbs image

Provided by Martha Stewart

Number Of Ingredients 7

1/2 bunch asparagus (8 oz), trimmed, spears cut into 2-inch pieces, remaining stalks cut into 1/2-inch pieces
Coarse salt and freshly ground black pepper
12 large eggs
4 scallions, thinly sliced
2 tablespoons minced chives
2 tablespoons extra-virgin olive oil
4 tablespoons (2 oz) goat cheese

Steps:

Bring a medium pot of well-salted water to a boil. Meanwhile, prepare an ice water bath. Blanch asparagus until just tender, about 1 minute. Drain and transfer to ice water bath to cool. Drain. Set spears aside.
Whisk eggs with 1 tsp each salt and pepper. Stir in scallions, chives, and asparagus stalks.
Preheat oven to 425 degrees. Heat oil in an ovenproof 10-inch skillet over medium heat. Pour egg mixture into skillet. Cook until edges begin to set; push cooked edges toward the center of the pan with a wooden spoon. Continue cooking until the center begins to set, about 2 minutes more. Dollop goat cheese over top and sprinkle with reserved asparagus spears.
Bake until eggs are completely set, 8 to 10 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 216 g, Cholesterol 376 g, Fat 16 g, Fiber 1 g, Protein 15 g, Sodium 414 g

Asparagus and Goat Cheese Frittata image

Provided by Diane Phillips

Yield Serves 2-3

Number Of Ingredients 8

1 Tbsp olive oil
1 Tbsp spring onion or green onion, white part only, finely chopped
1/2 lb asparagus, trimmed and cut into 1/2-in/12-mm pieces
4 large eggs
1/3 cup heavy cream
1 tsp salt
1/4 tsp Tabasco sauce
1/2 cup crumbled goat cheese

Steps:

Set a medium rice cooker to the regular cycle or to quick cook if it's a fuzzy-logic machine. Heat the olive oil and sauté the spring onion for 1 minute. Add the asparagus and cook for another 3 minutes, or until the asparagus begins to soften. In a medium mixing bowl, whisk together the eggs, cream, salt, and Tabasco. Pour the egg mixture over the asparagus and sprinkle with the goat cheese.
Cover the rice cooker and reset to the regular cycle. The frittata will take 3 to 4 minutes to cook. Allow it to continue steaming, covered, for an additional 6 minutes on the keep-warm setting or with the machine turned off. (Many rice cookers, including all fuzzy-logic machines, do this automatically.) Serve warm or at room temperature.