Spring Vegetable Frittata

Name: Spring Vegetable Frittata
Yield: Serves 4–6
Cuisine: Italian
Ingredients: 8 large eggs; 1 Tbsp olive oil; ½ tsp freshly ground pepper; 1 Tbsp unsalted butter; 2 Tbsp half-and-half; 2 Tbsp minced shallot; 16 asparagus spears, tough ends removed; ½ cup (3 oz/90 g) halved cherry tomatoes; Ice water; 2 oz (60 g) fresh goat cheese, crumbled; 1 Tbsp minced fresh tarragon; ½ tsp salt

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Let's Do Brunch

By Brigit Binns

Published 2013

About

A frittata is like a painter’s canvas: blank, yet rich with promise, awaiting the artist—or, in this case, the cook—and his or her whimsy.

Ingredients

16 asparagus spears, tough ends removed
Ice water
8 large eggs
2 Tbsp<

Europe
Italy
Gluten-free
Spring
Breakfast
Vegetarian
Mediterranean

Method

Bring 1 inch (2.5 cm) of water to a boil in a steamer pan. Place the asparagus in the steamer rack, set over the boiling water, cover, and steam until the spears can be easily pierced with a fork, 4–5 minu