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Herbed Asparagus Frittata with Pea Shoot Salad CARLA HALL, CLINTON KELLY

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A fun twist on your classic frittata!

ingredients
FOR THE FRITTATA:
12 large eggs
1/2 cup heavy cream
1/4 cup parsley (chopped)
1/4 cup chives (chopped)
2 tablespoons tarragon (chopped)
1/3 cup soft goat cheese
2 tablespoons olive oil
1 shallot (peeled and minced)
1 bunch asparagus (woody ends removed, sliced on a bias into 1-inch thick pieces)
Kosher salt and freshly ground black pepper
FOR THE PEA SHOOT SALAD:
1 cup pea shoots
2 tablespoons parsley (chopped)
2 tablespoons chives (chopped)
1 tablespoon tarragon (chopped)
1 lemon (juiced)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

directions
For the Frittata: Preheat the oven to 350ºF.
In a large bowl, add eggs and heavy cream and whisk to combine. Season with Kosher salt and freshly ground black pepper.
In a small bowl add the parsley, chives, tarragon and goat cheese and mix to combine. Set aside.
In a large nonstick saute pan, add the olive oil and heat over medium heat. Add the shallots and cook until tender, about 3 minutes. Add the asparagus and cook until almost tender, about 4 minutes. Season with salt and pepper.
Pour the egg mixture into the pan, stir gently to mix. Cook until the eggs have set but are still runny in the center. Dollop with the herbed goat cheese and transfer to the oven. Bake until eggs have set, about 10-12 minutes. Remove from oven and transfer to a serving dish. Top with the pea shoot salad and serve immediately.
For the Pea Shoot Salad: In a large bowl add the pea shoots, parsley, chives and tarragon. In a medium bowl mix the lemon juice, olive oil and salt and pepper. Pour the dressing over the pea shoot salad and toss to combine. Serve on top of the frittata.
Tip: Use your favorite seasonal vegetables in your frittata!

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