I make this year around, not just in the Spring. Slices are even delicious served cold for the next few days. The arugula adds such a nice flavor and texture, and it’s a great way to start your day with some healthy greens!
Recipe
8 eggs
2 T. heavy cream or half and half
2 dashes Tabasco
splash Worcestershire sauce
kosher salt and white pepper, to taste
2 T. olive oil
16 stalks asparagus, chopped
4 oz. Brie cheese, cut into cubes
4 oz. goat cheese, crumbled
2 c. arugula, stemmed
1/4 c. grated Parmesan
2 green onions, sliced into thin rounds
1 c. cherry tomatoes, halved
juice from half a lemon
Preheat oven to 350-degrees. In a large bowl, whisk the eggs, then add cream, salt, pepper, hot sauce and Worcestershire and whisk to blend.
Heat a 10-12” cast iron skillet and add 1 T. olive oil. When it barely begins to smoke, add the chopped asparagus. Season with salt and pepper. Cook for a few minutes until some of the liquid starts to escape.
Stir in the green onions, arugula and cheeses into the egg mixture and pour into the skillet over the asparagus.
Put the skillet in the oven and cook 15-20 minutes until firm around the edges but still a bit loose in the middle. Remove from oven and let it rest for a few minutes before serving.
Just before serving, toss the tomatoes with salt, pepper, 1 T. olive oil, and lemon juice, and sprinkle on top of the frittata. Cut into wedges.
– Alex Guarnaschelli, Food Network