NDT- Cooking with Cash-Wa – Asparagus & Goat Cheese Frittata

FARGO, N.D. (Valley News Live) - INGREDIENTS

1 each red bell pepper, blistered, skin removed and cut into thin strips (or ½ jar pimento)

1 clove fresh garlic, sliced very thin

1 T. Extra virgin olive oil

1 tsp chopped fresh herb(s) (chives, tarragon, parsley, or basil)

Salt and pepper to taste

6 large eggs

2 tablespoons whole milk

Salt and pepper

2 tsp extra-virgin olive oil

½ bundle asparagus, peeled up to ½” of the tip, snapped of woody parts and cut into 1/4-inch lengths except tips.

¼ teaspoon grated lemon zest plus 1/4 teaspoon juice

1 T minced shallot

2 ounces goat cheese, crumbled into 1/2-inch pieces (1/2 cup)

DIRECTIONS

Best to char and blister the skin of the pepper under a broiler, on a hot grill, or over open flame on a gas burner. The trick is to char the skin quickly to prevent the pepper from getting too soft. Mix with the garlic, olive oil, herbs if using. Season to taste, set aside at room temperature.

Preheat oven to 350°

Whisk eggs, milk, ¼ teaspoon salt and a pinch of white pepper in bowl until well combined. Add lemon zest, and goat cheese, set aside.

Heat oil in 8-inch oven safe nonstick skillet over medium heat. Add asparagus and shallot and cook while stirring for 3-4 minutes. Removed from

Add the egg mixture and cook, using rubber spatula to stir in a circular motion while scraping the bottom of the skillet until curds start to form but eggs are still very wet, 30 seconds. Smooth curds into even layer and cook, without stirring, for 30 seconds. Transfer skillet to oven and bake until frittata is slightly puffy and surface bounces back when lightly pressed, 6 to 9 minutes. Using rubber spatula, loosen frittata from skillet and transfer to cutting board. Let stand for 5 minutes before slicing and serving.

Top with the marinated pepper salad and serve.