Asparagus and Goat Cheese Frittata

“When I put these ingredients in my rice cooker, I knew the flavors would complement each other, but I wondered what...
Staff Writer
Asparagus and Goat Cheese Frittata
Jennifer Causey
Asparagus and Goat Cheese Frittata

“When I put these ingredients in my rice cooker, I knew the flavors would complement each other, but I wondered what the dish would look like. It was lovely! The soft, melting goat cheese mingled with the asparagus and creamy eggs. The frittata makes a great light supper or luncheon dish; serve it with a fruit salad.” — Diane Phillips, author of The Everyday Rice Cooker: Soups, Sides, Grains, Mains, and More

2
Servings
402
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Tablespoon  olive oil
  • 1  Tablespoon  finely chopped spring onion or green onion, white part only
  • 1/2  Pound  asparagus, trimmed and cut into 1/2-inch pieces
  • large eggs
  • 1/3  Cup  heavy cream
  • 1  Teaspoon  salt
  • 1/4  Teaspoon  Tabasco sauce
  • 1/2  Cup  crumbled goat cheese

Directions

Set a medium rice cooker to the regular cycle (or to the quick cook if it’s a fuzzy-logic machine). Heat the olive oil and sauté the spring onion for 1 minute. Add the asparagus and cook for another 3 minutes, or until the asparagus begins to soften. In a medium mixing bowl, whisk together the eggs, cream, salt, and Tabasco. Pour the egg mixture over the asparagus and sprinkle with the goat cheese.

Cover the rice cooker and reset to the regular cycle. The frittata will take 3 to 4 minutes to cook. Allow it to continue steaming, covered, for an additional 6 minutes on the keep-warm setting or with the machine turned off. (Many rice cookers, including all fuzzy-logic machines, do this automatically.) Serve warm or at room temperature.

Nutritional Facts

Total Fat
32g
46%
Sugar
3g
3%
Saturated Fat
22g
92%
Cholesterol
74mg
25%
Carbohydrate, by difference
13g
10%
Protein
18g
39%
Vitamin A, RAE
332µg
47%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
501mg
50%
Choline, total
15mg
4%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
12µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
39mg
12%
Niacin
2mg
14%
Phosphorus, P
417mg
60%
Riboflavin
1mg
91%
Selenium, Se
5µg
9%
Sodium, Na
272mg
18%
Vitamin D (D2 + D3)
1µg
7%
Water
150g
6%
Zinc, Zn
1mg
13%

Asparagus Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Asparagus Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.