I am such a fan of frittatas – they are a great way to get through expiring veggies and lots of eggs, and are hard not to love the flavor of! Here, I used the Oven-Glazed Shallots recipe from Naomi Pomeroy’s Taste & Technique, but caramelizing shallots would work too.
- 1 tsp oil
- ⅓ cup chopped asparagus
- ⅓ cup oven-glazed or caramelized shallots, chopped
- 8 eggs
- ½ cup cashew cream
- Salt & pepper
- ¼ cup crumbled goat cheese
Turn the broiler on in your oven to begin preheating.
Whisk eggs in a medium bowl, then stir in cashew cream, and season lightly with salt & pepper.
Heat a cast iron skillet over medium-low heat. Add oil to coat the bottom of the cast iron skillet, and halfway up the sides.
Add asparagus, and season with a pinch of salt. Cook until tender and most of the moisture has evaporated. Next, add the shallots.
Cook the shallots and asparagus together for 1 minute, then spread evenly across the cast iron. Pour the egg and cream mixture in the center of the cast iron, letting the mixture fill the pan. Season generously with salt & pepper. Use a rubber spatula to pull the eggs away from the edges of the pan for a few minutes, so the edges don’t burn. Once the edges have cooked fully, and the middle of the egg mixture is still jiggly, add goat cheese to the top of the frittata, dolloping some here and there. Move the cast iron to the oven and broil for 2 minutes, until set through.
Let cool for 10 minutes, and slice!