INGREDIENTS:
2 eggs
2 T milk, half and half or cream
1T water
Pinch Cayenne, or to taste
1 t olive oil
2 oz. asparagus, cut into ½” pieces
2 oz. ham, cut into small cubes
2 scallions, minced
¼ roasted red pepper, diced * see previous VDP link
¼ C goat cheese, crumbled
2 T chopped fresh herbs
METHOD:
Whisk eggs, milk, water,cayenne and a pinch of salt in a bowl until well combined. Set aside.
Heat a 6” non-stick or well-seasoned sauté pan over medium heat. Add oil and swirl to coat the bottom of the pan. Add asparagus, ham and scallion. Cook until asparagus is tender and scallion is fragrant. Add custard to pan and cook while gently stirring eggs. Nudge the custard toward the center of the pan with a spatula, while loosening the eggs from the bottom of the pan. Tilt the pan to allow the uncooked eggs to flow to the bottom. You do not want to cook the custard entirely at this point – the custard should still be slightly wet. Add crumbled goat cheese and a sprinkling of fresh herbs. Shake pan to distribute custard and filling evenly. Allow frittata to cook undisturbed for 30-45 seconds or until bottom is set and lightly browned.
MASTER THE FLIP: When golden, loosen the frittata from the bottom of the pan using a rubber spatula. Then, remove the pan from the heat and tilt the pan forward to allow the frittata to slide to the rim of the pan. Then toss the frittata up (to get the eggs airborne) while at the same time pulling the pan back slightly. This ‘jerk’ will allow you to catch the frittata more easily after the flip. Place pan back on heat and cook until bottom is browned and custard is cooked through.
MASTER THE COOK-INVERT-TRANSFER: When golden, loosen the frittata from the bottom of the pan using a rubber spatula. Then, remove the pan from the heat. Invert a dinner plate over the pan. Then, invert the pan and plate together; lifting off the pan once the frittata is on the plate cooked side up. Slide the frittata back into the pan. Place pan back on heat and cook until bottom is browned and custard is cooked through.
MASTER THE BAKE: Using an oven proof pan, cook the filling ingredients as directed. Add custard and then slide pan into a preheated 350 oven for 14-16 minutes or until frittata is cooked through.
Loosen the cooked frittata from the skillet and slide onto a cutting board. Sprinkle lightly with S & P. Cut into wedges to serve with green salad if desired.
Serves 2
