Asparagus Pepper and goat Cheese Frittata
|Olive oil||4 Tablespoon, divided|
|Asparagus||1 Pound, trimmed and cut into 1/2-inch pieces to make 7 1/2 cups|
|Goat cheese log||2 Ounce, crumbled (1 Log)|
|Scallion||1 , thinly sliced to make 1 tablespoon|
|Chopped fresh parsley||1 Tablespoon|
|Chopped fresh basil||1⁄4 Cup (4 tbs)|
1. Heat a large ovenproof nonstick skillet over medium heat. Add 2 tablespoons of the olive oil and asparagus. Cover and cook, stirring occasionally, until asparagus is tender, 7 to 8 minutes. Uncover to let moisture evaporate, then remove from heat and let asparagus cool.
2. Lightly beat eggs in a medium bowl. Add asparagus, red peppers, cheese, scallion, parsley, salt, and pepper. Mix gently.
3. Heat skillet over medium heat for 1 to 2 minutes. Add remaining 2 tablespoons oil and heat for 30 seconds, then pour in egg mixture and cook, stirring gently from the outside edge to the center until eggs are set on the sides and soft in the center, 6 to 7 minutes.
4. Heat broiler. Place skillet under broiler and cook until eggs are set, 1 to 2 minutes. Loosen frittata from pan. Place a large plate upside down over pan and, using both hands with pot holders, invert the frittata.