ASPARAGUS, KALE, & GOAT CHEESE FRITTATA
Steps:
- Preheat oven to 400 degrees F. In a pot of water, cook the asparagus until tender, then remove to a bowl with a slotted spoon. Cook kale in a 4/6 qt. pot of boiling salted water until wilted, 2 to 3 minutes. Drain in a colander and immediately transfer to a bowl of cold water to stop the cooking. Drain again, squeezing the excess moisture then coarsely chop. In a heavy oven-proof skillet, heat the oil, then cook the pancetta until lightly browned, then add the kale and cook for 1-2 min. Beat together the eggs and milk, and season with salt, and pepper. Pour the egg mixture into the skillet, then scatter the pancetta, kale, and asparagus over the top. Break up the goat cheese with your fingers and scatter over the egg mixture. Cook over low-medium heat until the bottom is set and lightly browned, about 5 minutes and then place in the oven. Cook until the eggs are completely set and beginning to brown, about 7 to 8 minutes. Cut into wedges and serve immediately.
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Syed Hammad
[email protected]This frittata looks so good! I'm definitely going to make it for my next brunch.
Abu al Mussana
[email protected]I'm not sure if I like asparagus. Will this recipe still be good without it?
Diego Luna
[email protected]I'm new to cooking. Is this recipe easy to follow?
Oyewole Busayo Raphael
[email protected]This recipe looks delicious! I can't wait to try it.
Grace Suah
[email protected]What other vegetables can I add to this frittata?
Sapana Joshi
[email protected]Can I make this frittata ahead of time?
nm mazin
[email protected]I'm allergic to goat cheese. Is there a substitute I can use?
Account Email
[email protected]This recipe is way too complicated. I don't have time for all of these steps.
Uzer Dean
[email protected]I followed the recipe exactly but my frittata didn't turn out. It was too runny in the middle.
Ismail Roonjha
[email protected]The frittata was a bit dry. I think I would add more milk or cream next time.
Benevolent
[email protected]This frittata is a bit bland. I think I would add more salt and pepper next time.
Dora Acosta
[email protected]I'm not a big fan of goat cheese, so I used feta cheese instead. It turned out great!
Tabeh rasool
[email protected]This frittata is a great way to get your daily dose of vegetables. It's also a good source of protein and calcium.
Osa Sona
[email protected]I made this frittata for brunch and it was a hit! Everyone loved the combination of flavors. I will definitely be making this again.
NDR Vlogs
[email protected]This frittata is a great way to use up leftover vegetables. I always have asparagus and kale in my fridge, so this is a go-to recipe for me.
Bawafa Janan
[email protected]I love this recipe! It's so easy to make and it's always delicious. I often add other vegetables to the frittata, such as zucchini or bell peppers.
Raja Rizwan
[email protected]This was my first time making a frittata and it turned out great! I followed the recipe exactly and it was perfect. The frittata was light and fluffy, and the flavors were well-balanced.
Hashmat Khan
[email protected]I've made this frittata several times now and it's always a hit. The asparagus and kale add a nice crunch and the goat cheese gives it a creamy, tangy flavor. It's a great option for a quick and easy breakfast or lunch.
Tammy Knowles
[email protected]This frittata was a delightful surprise! The combination of asparagus, kale, and goat cheese created a flavorful and satisfying dish. I especially appreciated the simplicity of the recipe, which allowed the natural flavors of the ingredients to shine