Almost any additions to a frittata (herbs being a logical exception) should be cooked first for two reasons: First, in their raw state, they could add too much moisture to the eggs; and second, the oven baking time is not enough to cook them fully (this is particularly true in the case of mushrooms, which should not be eaten raw). Roasting the mushrooms and asparagus for this dish is recommended because it intensifies their flavor.
Ingredients
- ½ bunch asparagus (about 12–15 spears), not pencil thin, cut into 1-inch pieces
- 2 cups thickly sliced shiitake mushrooms
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 8 large eggs
- ⅓ cup heavy cream
- 1 tablespoon each fresh tarragon and chives (or other herbs of your choice), chopped
- ½ cup crumbled goat cheese, divided
- salt and pepper to taste
Preparation
Preheat oven to 425°.
Arrange mushrooms and asparagus on a rimmed sheet pan, drizzle with olive oil, toss lightly to coat, season with salt and pepper. Roast 20 minutes or until slightly caramelized on the bottom. Remove from pan and set aside to cool.
Reduce oven temperature to 350°. Liberally grease an 8-inch square or 8-inch diameter round baking dish at least 2 inches deep. Whisk eggs and cream together. Stir in mushrooms, asparagus, half the goat cheese, herbs, salt and pepper. Pour mixture into prepared pan and sprinkle remaining goat cheese over the top. Bake 25 minutes and check for doneness. The top of the frittata should be puffy and rounded. Do not overbake—you want a custardy texture. If it needs more time, continue baking in 5-minute increments, checking each time. Serve immediately.
