Asparagus And Goat Cheese Frittata
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
Servings
2
servings
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
- 4 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.