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Asparagus & Cherry Tomato Frittata




Source of Recipe


Internet


List of Ingredients




1 Tb. vegetable oil
4 eggs
1 Tb. cream
1 large Tb. soft curd goat cheese
2 stalks asparagus, peeled and bottom 1” removed
5 cherry tomatoes, washed and cut in half
1 Tb. basil, chiffonade
salt and pepper to taste


Recipe



Bring salted water in a large pot to a boil. Drop in the asparagus and cook at a hard boil for 2-3 minutes or until tender.
Remove with tongs and shock in ice water. Remove from ice water and cut into 3” strips on the bias.
Heat oil over low heat in a small non-stick pan.
Beat eggs with cream in a bowl.
Add the egg-cream mixture to the pan, moving the eggs around with a heat resistant spatula. Push the cooked eggs towards the center of the pan and let uncooked eggs fill in the empty space. Continue until the frittata is cooked through.
Right before it is done, place cut asparagus, goat cheese and tomatoes on top.
Season with salt and pepper, sprinkle with basil.
Slide out of the pan onto a plate