Frittatas are Italy’s answer to French omelets and traditionally fry fresh vegetables with beaten eggs and cheese.
6 large eggs
1/4 cup half and half (whole milk or heavy cream)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon olive oil
1 tablespoon butter
8 ounces asparagus, trimmed and chopped into about 1-inch pieces
6 ounces mushrooms, sliced (white button mushrooms or cremini)
1/2 small red onions, chopped or sliced (about 1/4 cup)
2 garlic cloves, finely chopped
1/4 cup Parmesan cheese
8 ounces goat cheese crumbled, cut a few slices for the top
handful of fresh basil, julienne or finely chopped
Arrange a rack in the middle of the oven and preheat to 400 degrees Fahrenheit.
In a large bowl whisk the eggs, half and half, salt and pepper until frothy.
Heat the oil and butter in a 10-inch ovenproof skillet over medium heat. Add the asparagus and sauté until crisp-tender, about 3 minutes. Add the mushrooms and onions and sauté for about 3 minutes. Add the garlic and cook for about 1 to 2 minutes. Sprinkle the parmesan cheese over the vegetable mixture and toss to combine.
Lower the heat to low and spread the vegetables evenly over the bottom of the skillet. Pour the egg mixture over the vegetables and scatter the goat cheese over the top. Cook for about 3 minutes or until the eggs start to set around the edges.
Transfer the skillet to the oven and cook for about 4 to 5 minutes or until the custard is set and the top is golden brown. The frittata is done when a skewer or fork inserted in the middle of the frittata comes out clean (the goat cheese will be hot, soft and creamy and you may get some on the skewer, just make sure the eggs are cooked and not runny).
Remove from the oven and allow the frittata to cool in the pan for 2 minutes before slicing into wedges. Serve topped with fresh basil.
B-man 