Baked frittata with asparagus, pea greens and goat cheese

June 3, 2009

MAKES 8 SERVINGS

1 bunch (about � pound) asparagus

3� teaspoons kosher salt, divided

10 large eggs

� cup heavy cream

4 spring onions, trimmed and finely chopped

1� cups pea greens (baby arugula is a fine substitute)

� teaspoon freshly ground black pepper

4 ounces fresh goat cheese

Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan with butter or vegetable oil. Bring a large pot of water to a boil and set a bowl of ice water next to the stove. Trim asparagus stalks and cut into 1-inch pieces.

When the water comes to a full boil, add 2 teaspoons kosher salt. Drop in asparagus and blanch for about 2 minutes, or until the pieces turn bright green.

Remove with slotted spoon and add to bowl of ice water. Cool, remove from ice water and drain.

In a large bowl, whisk together the eggs and cream. Add the spring onions, asparagus and pea greens. Season with remaining kosher salt and black pepper. Pour into prepared baking pan.

Coarsely crumble goat cheese over the egg mixture. Bake for 45 to 50 minutes, or until the center is almost set and the eggs are golden.

Cut into squares and serve.

Note: This can be baked the day before and refrigerated. Serve at room temperature or reheat in a 400-degree oven for 7 to 10 minutes.

Melissa Graham

Nutrition facts per serving: 204 calories, 15 g fat, 7 g saturated fat, 339 mg cholesterol, 4 g carbohydrates, 15 g protein, 1,038 mg sodium, 2 g fiber