Asparagus + Pecorino Cheese Frittata
Apr 26, 2016 in breakfast, brunch, cast iron skillet, easter brunch ideas, eggs, gluten free, healthy, lunch, meatless, recipes. Read the original on: LocalSavour
Asparagus + Pecorino Cheese Frittata ~ It’s that frenzied time of the year (again) when we are in between saying goodbye to the lovely spring we had alongside hearing the knocking on the door from summer –– both on the home front and at the farmers market stands. Inundated with end-of-the-school-year (GAH!) activities, parties, book fairs and projects I am taking some solace –– at least for the couple of weeks that we Texans are aloud to –– and making pretty much anything and everything I can with the few weeks of fresh produce that seems to disappear almost as quickly as they arrive into our lives –– including things such as artichokes, berries, and asparagus. One of the great things about serving a frittata is that it can feed a few people in one swoop and, of course, that it can be eaten at almost anytime of the day. Eggs, folded in with tender asparagus and topped with some good pecorino cheese is best served with a glass of bubbles in my opinion but, not every meal can be so glamorous so a good cup of coffee will do in the morning at least.
Long live asparagus … well … at least for a few weeks anyway.
Golden edges around the delectable warm eggs.
Then serve it right out of the pan.
Asparagus + Pecorino Cheese Frittata
| Servings | Prep Time |
| 4servings | 10-15minutes |
| Cook Time |
| 8-12minutes |
|
|
Ingredients
- 1pound fresh asparagusabout 12-15 spears, ends removed
- 5large eggswhisked
- 1/2cups pecorino cheeseshredded
- 1/4 cups shallots
- 1large clove garlicminced
- 2Tablespoons coconut oil
- 1/2teaspoon kosher salt
- 1/2teaspoon ground black pepper
Instructions
- Place a small cast iron skillet over medium high heat and add shallots, garlic and coconut oil to the pan. Next add the asparagus and saute for 3-6 minutes or until lightly golden on both sides. Once golden, slowly add whisked eggs to the pan and give a gentle stir to coat the asparagus. Next add in half of the pecorino cheese around the pan followed by the salt and pepper.
- Let frittata cook for 1-3 minutes without stirring to set the bottom of the eggs. As the outer edges of the eggs begin to cook and firm up a bit, the center will still look runny.
- Turn the broiler on to 500 degrees. Carefully remove the pan from the stove top, sprinkle the remaining cheese onto eggs and place it into the oven just below the broiler. Let broil until the top of the frittata turns golden in color and the eggs are cooked through - about 3-5 minutes. Remove from the oven and serve.
Read the original on: LocalSavour
LocalSavour, elizabeth van huffel
A seasonal, farmers market inspired, family friendly recipe website.
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