Thursday, April 21, 2011
Oven Roasted Tomato, Asparagus, & Goat Cheese Frittata
Last week, I was given a dozen of the freshest eggs I've had since I was a kid on a ranch. At my daughter's school, they have chickens and I was thrilled to receive a bucket of their lovely multi-colored eggs. I wanted to eat them right away, so decided on frittata for supper. I roasted some tomatoes and asparagus, cooked it with some goat cheese and topped with fresh basil. Quick, easy, and beautiful. Thanks, Kelly!
1 cup organic mini cherry or plum tomatoes
1/2 bunch organic asparagus
Salt and Pepper
8 best quality organic eggs
2-3 oz organic goat cheese
1/8 cup chopped fresh organic basil
Preheat oven to 400F. Slice tomatoes in half and chop asparagus into bite size pieces. Place on rimmed baking sheet, toss with a bit of EVOO, salt and pepper and roast until done (~20min). Mix eggs in a medium mixing bowl. In a large oven-proof skillet, heat a little EVOO over medium high heat. Pour eggs into pan and top with the veggies. Using a spatula, lift up the sides of the egg mixture to let the egg flow underneath. Sprinkle goat cheese on top. When the eggs are about half set, move skillet into the oven and bake until the frittata is fluffy and golden, about 5-10 minutes more. Sprinkle with fresh basil, then slide out of the pan onto a serving dish. Salt and pepper to taste.