An ideal recipe for the spring months, this
fresh veggie frittata is a breakfast staple. This is not your usual
fancy omelet breakfast- it is a full-on dish that can feed up to 8
people!
Ingredients :
Eggs - 8
Heavy cream - 3/4 cup
Ham - 3 oz. (chopped)
Extra-firm tofu, smoked paprika, and nutritional yeast are common choices for achieving a meaty, ham-like flavor and texture. Alternatively, consider using smoked tofu, celeriac, or seitan for a more authentic ham substitute.
Salt and Pepper - to taste
Unsalted butter - 2 tbsp.
Asparagus - 1/2 lbs (trimmed to 2'' pieces)
For a substitute for asparagus, consider green beans, broccoli, or even fiddlehead ferns for a similar flavor and texture. Other options include artichokes, arugula, bok choy, Brussels sprouts, or chayote. If you're looking for a substitute for the Satawar (a type of asparagus found in India)
Radish - 6 (thinly sliced)
Scallion - 4 (thinly sliced)
Garlic - 1 clove (finely chopped)
Goat Cheese - 4 oz. (crumbled)
For a suitable goat cheese substitute, consider using other soft cheeses like Ricotta, Feta, or Camembert.
For a suitable goat cheese substitute, consider using other soft cheeses like Ricotta, Feta, or Camembert.
Method
Preheat the oven to 350°F. Meanwhile, whisk the eggs, cream, ham,
salt and pepper together in a bowl.
In a 10-inch oven-proof nonstick skillet, melt the butter over
medium-high heat.
Add the asparagus and sauté until crisp - about 2 to 4
minutes. Add the radishes, scallions and garlic to the pan and sauté
until the scallions have wilted (about 1 to 2 minutes).
Reduce the heat to medium then pour the egg mixture over the
vegetables. Cook until the eggs have set around the edges - about 3 to 4
minutes.
Sprinkle with goat cheese and bake until set - this should
take about 15 to 17 minutes. Serve immediately.
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