Asparagus Season

Spring has sprung and that means asparagus is in season! Last week I scored some tender beauties for 29 cents a pound – can you believe that?! I swear I just paid $3.99 a pound last month. I was giddy and bought a pound – okay maybe three – because I love asparagus so, so much. :

I am happy as a clam eating it steamed or grilled, sautéed or even raw. Seeking new inspiration for what to make I opened my refrigerator and saw some prosciutto di parma (leftover from an Italian deli meat sandwich kick I’ve been on – more on that another day) and some goat cheese; the gears started churning in my brain and I came up with this delicious little frittata.

What is Frittata?

Not familiar with frittata? Not a problem! Say it with me “free ta ta,” it just bounces off of your tongue. It’s an Italian egg dish cooked in a frying pan both on the stove top and in the oven. It usually has a variety of vegetables, meats, cheeses and eggs. It can be eaten anytime of day warm or cold – and is super casual, one of the many reasons I love it.

Let’s Make Frittata

To start, preheat oven to 400 degrees. In a medium bowl whisk together 6 eggs, 1/4 cup milk, 1/2 teaspoon Kosher salt & 1/4 teaspoon pepper, set aside. Heat ½ Tablespoon butter in 8 inch nonstick, oven-safe skillet over medium high heat. Add in 1 Tablespoon chopped shallot and sauté for 1 minute, then add in 1 pound of chopped fresh asparagus and cook for 1-2 minutes.

Add in juice of ½ lemon to deglaze and scrape up any tasty little brown bits from the bottom of the pan. Add in remaining ½ Tablespoon of butter, chopped prosciutto, and goat cheese as pictured below. You want to break up the cheese in small pieces and scatter throughout the pan.

Next pour in the egg mixture and cook on the stove top for 1-2 minutes and then transfer to the preheated oven for 12 minutes.

The eggs should be cooked though and should not move when you shake the pan. Remove the pan promptly and allow to cool before removing to a plate.

Slice into 6 wedges and eat up! You can serve your frittata piping hot from the oven, cooled to room temperature or even cold. I prefer mine at room temperature with a bright salad and crusty bread. It makes a perfect brunch dish or light lunch – it is an easy make ahead dish if you’re having company. I also love to wrap up leftovers to grab for a quick breakfast or a protein and veggie packed snack anytime during the week!

Asparagus, Prosciutto & Goat Cheese Frittata

Recipe by The Green Giraffe EatsCourse: Breakfast, Brunch

Tender asparagus, creamy goat cheese and pops of salty prosciutto make this egg dish special. The perfect addition to your spring brunch table.

Ingredients

4 slices prosciutto chopped into small bite size pieces (I used prosciutto di parma from the deli, but you can buy prepackaged prosciutto)
1 pound fresh asparagus cut into 2 inch pieces (Cleaned and trimmed it ends up being about 10-12 ounces)
6 eggs
1 small shallot finely minced (about 1 Tablespoon)
3 ounces goat cheese
1 Tablespoon butter
Juice of 1/2 lemon (About 1 Tablespoon)
1/2 teaspoon Kosher salt
1/4 teaspoon pepper
1/4 cup milk

Directions

Preheat oven to 400 degrees. In a medium bowl whisk together eggs, milk, salt & pepper, set aside.
Heat ½ Tablespoon butter in 8 inch nonstick, oven-safe skillet over medium high heat. Add in shallot and sauté for 1 minute, then add in the trimmed asparagus and cook for 1-2 minutes.
Add in juice of ½ lemon to deglaze and scrape up any tasty little brown bits from the bottom of the pan. Add in remaining ½ Tablespoon of butter, chopped prosciutto, and goat cheese.
Next pour in the egg mixture and cook on the stove top for 1-2 minutes and then transfer to the preheated oven for 12 minutes.
Using an oven mitt, check to see that the eggs are cooked though, they should not move when you shake the pan. Remove the pan promptly and allow to cool before removing to a plate.
Slice into 6 wedges. Serve hot from the oven, cooled to room temperature or even cold.