A Quick Trick

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You know the feeling, it’s just a weeknight dinner, but does it have to be the same old boring stuff? Even if that stuff is perfectly good, sometimes it’s nice just to put a party dress on it and see what happens. This past week asparagus that was such a good deal at the grocery store it was a shame to pass it by. That’s how a bunch of asparagus came to be sitting on the kitchen counter waiting to become delicious. In all truth, delicious asparagus isn’t really a problem. Roast it, grill it, smother it in hollandaise, – asparagus is a cook’s friend for an easy side dish. But doesn’t asparagus deserve to just occasionally be the star? And don’t you deserve the chance to serve a beautiful dish that is a one pan fifteen-minute kitchen experience? If the answer is a resounding yes, then a frittata is your friend. A frittata is just a touch fancier than an omelet and much easier to make than a quiche. It’s not just pretty but also versatile, adapting to what you have on hand, meaning that as long as you have eggs, the rest of it is your call. 

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A frittata can contain vegetables and meat – like potatoes and sausage. It can accommodate greens like spinach or kale. In fact it can just sport a few herbs and some cheese. OR it can be an Asparagus Frittata with Herbs and Goat Cheese. Yum! That’s quite a party dress. Start by sautéing cut asparagus with garlic in a tsp of olive oil in an oven proof skillet. While that’s in the works, snip some parsley and basil into small pieces (yes, snip with scissors – much easier than chopping with a knife) – any combo of herbs you like will do. 

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The next step is to whip six or so eggs in a bowl with salt and pepper and add in the herbs. When the asparagus is just crisp-tender, pour the eggs over the asparagus. Move the skillet around a bit to distribute the egg mixture evenly. Add cheese on top. Goat cheese is fantastically tangy and wonderful with asparagus but use what you have.  Parmesan, gruyere, even cheddar would not be a mistake. When the eggs are almost set, run the whole thing under the broiler for a minute to finish. That’s it – how much easier can it get? We enjoyed our frittata with tomatoes that were roasted in the oven with olive oil and garlic while the asparagus cooked, but it was just icing on the cake.  Your gorgeous frittata can be the star of breakfast, lunch, or dinner. Cut in bite sized pieces – it’s a perfect appetizer. Served along a nice piece of grilled fish, chicken, or meat it’s a beautiful side dish. It’s hard to come up with any recipe that could be used in so many amazing ways and still be just the right thing. Go on – make this delicious frittata or invent your own. You’ll be so glad you did! Enjoy!

Asparagus Frittata with Herbs and Goat Cheese

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1 tsp olive oil

1 bunch asparagus, cut in bite sized pieces – ends discarded

3 to 4 cloves garlic, minced

1 Tbsp each chopped basil and parsley (or your favorite combination of herbs)

6 eggs

1 tsp each salt and pepper

¼ cup goat cheese, crumbled or your favorite cheese


Preheat oven broiler.

In a small (8 inch or so) non-stick oven proof skillet heat olive oil over medium high heat.

Add asparagus and sauté until almost soft about 3 to 4 minutes.

Add garlic and cook another minute.

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In a mixing bowl, whip eggs together with salt and pepper until light and frothy.

Stir in herbs.

Lower skillet heat to medium and pour eggs mixture over the asparagus and garlic.

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Move pan around if necessary to evenly distribute eggs.

Add cheese evenly to the top.

After a couple of minutes, when the egg mixture is almost set, run the skillet under the broiler to lightly brown the top and melt the cheese.

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Remove from oven, cut in slices and serve.

Also good at room temperature.

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Also makes a great leftover!

© Deer One Publishing 2019