Spring Vegetable, Ham, And Goat Cheese Frittata
From elgourmand2 8 years ago
- 30 Min to make
- Serves 4
It’s “summer” in Kiwi so we’re getting some really nice veggies at the better stores. The really good stuff comes by air and is a bit dear but we splurge. Asparagus is one of our favorites and only available 4-5 months a year. Read more We also get a really mild daikon radish which I use in place of the smaller, stronger varieties. This is a delightful dish; light yet full of flavor. You can, and I have, subbed strips of zucchini for the asparagus when we just can’t get asparagus. Different taste but still well worth doing. See less
Ingredients
- • 8 large eggs. shopping list
- • 3/4 c. heavy cream. shopping list
- • 3-4 oz. ham, chopped. shopping list
- • Kosher salt and freshly ground black pepper. shopping list
- • 2 tbsp. unsalted butter. shopping list
- • 1/2 lb. (500 g.) asparagus, trimmed and cut into 2” (5 cm.) pieces. shopping list
- • 6 mild radishes, thinly sliced. shopping list
- • 1 cup sliced oyster mushrooms. Optional. shopping list
- • 4 scallions, sliced. shopping list
- • 1 garlic clove, finely chopped. shopping list
- • 4 oz. goat cheese, crumbled. shopping list
How to make it
- 1. Preheat oven to 350°F. (175⁰C).
- 2. Whisk together eggs, cream, ham, 1 teaspoon salt, and ½ teaspoon pepper in a bowl.
- 3. Melt butter in an 10-inch (25 cm) oven-proof nonstick skillet over medium-high heat. Add asparagus and sauté until crisp-tender, 2 to 4 minutes. Add radishes, scallions, mushrooms and garlic and sauté until scallions are just wilted, 1 to 2 minutes.
- 4. Reduce heat to medium. Pour egg mixture over vegetables and cook until eggs begin to set around the edges, 3 to 4 minutes. Sprinkle with goat cheese. Bake until set, 15 to 17 minutes. Serve immediately.
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