The lush green grass of late Spring is so energizing--Its color and feel prompt us to spend more time outdoors and, in this case, bring the outdoors in. At your local farmers market, I encourage you to grab the fresh green herbs and veggies available, from basil and thyme to green garlic and asparagus. I've loaded all of the ingredients into a (mostly) egg white frittata. If you prefer an extra bubbly golden top, turn on the broiler for the final 2 minutes of baking. Your goat cheese dollops will glow beautifully!
Makes 4-6 servings
1/2 bunch asparagus, trimmed and cut into 2-inch pieces
1 dozen eggs - 8 egg whites, 4 full eggs
4 scallions, thinly sliced
2 tablespoons minced chives
1 tablespoon fresh basil
2 tablespoons olive oil
4 tablespoons goat cheese
4 ounces bacon, coarsely chopped, optional
Salt and pepper
1. Bring medium pot of salted water to a boil. Prepare an ice water bath. Blanch asparagus for 1 minute, then drain and immediately transfer to ice water bath to cool. Set spears aside.
2. Preheat oven to 425 degrees.
3. Whisk eggs with salt and pepper. Stir in scallions, chives, basil and asparagus stalks.
4. Heat oil in an oven proof skillet over medium heat. Add bacon, if adding, and brown for approx. 5 minutes. Pour egg mixture into skillet. Cook until eggs begin to set. Then, push cooked eggs toward center of the pan with a wooden spoon. Continue cooking, approx. two minutes more. Dollop goat cheese over top.
5. Transfer skillet to oven and bake until eggs are completely set, 8-10 10 minutes. Garnish with fresh basil and scallions.
