This is a super easy recipe that I decided to make for the first night of Passover (minus the goat cheese, but I think it really adds something). It turned out really well and I’ll definitely be making this recipe again.
This recipe requires the use of a cast iron pan, which is pretty much the only pan that can go from stovetop to oven. If you don’t have one, you can get them used for a decent price…and used is probably better when it comes to cast iron as older pans are generally of better quality. If you’ve never used your pan before, it’s best to season it first, which is essentially heating oil in it until the oil polymerizes, leaving a thin layer bonded to the metal. Seasoning a cast iron skillet is quite easy. First, please the skillet on your stove over a medium high flame. Once it has heated slightly, add about 1-2 tsp of oil (any will work, but I like vegetable oil) and use a paper towel to spread it in an even layer around the inside of the pan. Allow the pan to heat until it just starts to smoke, then turn off and allow to cool. Once the pan has cooled sufficiently, wipe it down again, to remove any oil that has not polymerized.
Now to make the frittata!
Asparagus, mushroom, leek frittata
- 1 cup asparagus, cut into bite sized pieces
- 1 cup chopped leeks
- 1 cup roughly chopped mushrooms
- 8 eggs
- splash of milk
- 3/4 cup crumbled goat cheese
- 1/4-1/2 tsp salt
- 1 tsp (+/-) sunflower oil
Heat the oil over medium high in your cast iron skillet. Add the asparagus, leeks, and mushrooms. Cook for approximately 10 minutes, until soft. Meanwhile, whisk the eggs, milk, and salt together in a medium bowl. When the vegetables are soft, add the eggs and stir slightly to mix. Spread the goat cheese evenly throughout the skillet. Reduce temperature to medium and allow to cook until the edges start to set, about 10 minutes.
While the frittata is cooking stovetop, preheat your oven to broil. When the edges have started to set, move the frittata to the oven and broil for five minutes. Keep a close eye on it! It’s very easy to overcook at this point because the temperature is so high.
When the frittata has just started to brown on top, remove it from the oven and allow to cool for 10 minutes before serving.