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Asparagus, Leek, and Goat Cheese Frittata

Andria
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Frittata

An Asparagus, Leek, and Goat Cheese Frittata is a simple springtime dinner.

The days have been feeling really long to me this month. We’re leading up to the end of school, trying to figure out the college situation, and the summer situation, and how to get it all done. But making this Asparagus, Leek, and Goat Cheese Frittata took all but 10 minutes of my evening. Which left us able to get back to our debating as soon as possible.

This is a dinner you can make when you don’t feel like making dinner. 

But just because it’s quick and easy doesn’t mean it isn’t special, or totally satisfying. This isn’t typical breakfast-for-dinner food – it’s way more elegant than that. Kind of like an omelette, but easier because there’s no flipping involved, and no guessing about whether the insides are cooked. Also, the eggs aren’t the star of a frittata – they’re just the thing that holds all the good stuff together. 

Starting with the little bit of butter that you sauté the leeks and asparagus in, everything about this frittata is top-notch. You season the veggies, and then the eggs, so that you get layers of flavor. And then you sprinkle fresh herbs over the top, along with creamy and tangy goat cheese, and you have something that tastes deceptively like it would be really complicated. But it’s actually super simple.

Because sometimes our brains just can’t take any more complications.

Asparagus, Leek, and Goat Cheese Frittata

½ tablespoon butter
10 asparagus spears, chopped on the diagonal into ¾-inch pieces
1 leek, white part only, chopped
½ teaspoon kosher salt, divided
¼ teaspoon fresh ground pepper, divided
3 eggs, beaten
3 ounces goat cheese
2 tablespoons chopped fresh herbs, such as thyme, basil, and dill

Preheat the broiler. Heat the butter in an oven-proof skillet over medium heat. When the butter has melted and is bubbling, add the asparagus and leeks. Season with ¼ teaspoon salt and 1/8 teaspoon pepper. Cook the vegetables, stirring occasionally, until the leeks are soft and the asparagus is crisp-tender. Beat the remaining salt and pepper into the eggs, and pour them evenly over the vegetables. Cook for 2 to 3 minutes, until the bottom is set but the top is still wet. Sprinkle the goat cheese and herbs over the eggs. 

Broil the frittata for 4 minutes, until the cheese just starts to melt. Cut the frittata into wedges and serve immediately.

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