wine night: asparagus and goat cheese frittata

Who says you can't have eggs for Wine Night? 
I'm a big fan of eggs for any meal - we often have egg sandwiches on busy work nights.
But for Wine Night?
Usually I try to class it up a bit since it's the one night of the week that we guarantee to be at home together for supper.

So I thought to my self, "self, what is a classy way to serve eggs with wine?".
The answer, obviously, was a frittata.
Add in the vegetable of the season (asparagus - not ramps, don't get me started on my ramp rant),
along with creamy goat cheese and mild shallots and oh goodness; it's lovely.
Serve it up with an arugula salad on the side and a cold crisp glass of Sancerre and you've got yourself one class-ay (and easy) dinner.

Make this for your Wine Night tonight!
Adapted from:  Serious Eats
Serves:  4

  • 1 ½ Tablespoons extra virgin olive oil
  • ½ Tablespoon unsalted butter
  • 1 large shallot, thinly sliced (approximately ½ Cup)
  • 1 bunch asparagus, ends trimmed and cut into 1/2-inch pieces
  • Salt and pepper
  • 10 eggs, beaten
  • 1 Tablespoon half and half
  • 1 t. Tabasco (3 – 5 dashes, adjust to your taste)
  • 4 oz. fresh coat cheese, crumbled
  • ½ Cup fresh chopped parsley
  • 2 Tablespoons grated Parmesan cheese

  1. Set oven rack 6 inches below broiler. Preheat broiler to high.
  2. Heat a cast iron pan (or a non-stick pan) over medium-high heat.
  3. Add oil and butter and allow to get hot.  Rub the butter up on the sides of the pan a bit.
  4. Once the oil and butter is hot, add shallots and pinch of salt and cook until softened, 2 to 3 minutes.
  5. Add asparagus and cook until crisp, 3 to 4 minutes. Season with salt and pepper.
  6. Meanwhile, beat eggs with Tabasco and half and half. Season with salt and pepper.
  7. Lower heat to medium and add eggs to pan, moving pan around to make sure they are evenly distributed.  
  8. Sprinkle in goat cheese and cook until eggs have almost set, about 8 minutes. Stir slowly and occasionally with a rubber spatula to move the eggs around the pan and allow them to cook.
  9. Sprinkle top with parmesan cheese - I used the large grated (almost shredded) kind because I wanted a good brown bubbly cheese top.  
  10. Place under broiler and broil until top is barely set, 2 minutes.
  11. Let cool slightly.
  12. Top with parsley and serve slices out of pan.
  13. Serve at whatever temperature you prefer – I like mine at a little warmer than room temperature, but not hot.
Nutrition: (per serving)
Calories:  334
Carbs:  9
Fat:  24
Protein:  22

{photos by me}

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