Back in 2004, Ken Chlouber had a plan to expand the Leadville Race Series from…
Spring Frittata with Asparagus
A frittata is the quiche’s healthy cousin – all the eggy goodness without the not-so-good-for-you buttery crust. It’s stuffed with fresh spring vegetables, protein and just enough cheese to keep things interesting. Substitute any cooked vegetables you like or have on hand – those salad greens wilting in the crisper, leftover steamed broccoli, even frozen peas.
You will need:
- 1 shallot
- 1 small bunch asparagus, washed
- extra virgin olive oil
- 6 large eggs
- 1/3 C milk (anything but fat free)
- 1 tsp Dijon mustard
- 1/2 C crumbled feta or goat cheese (optional)
- 1/3 C chopped fresh parsley, basil, mint or chives (or a combination)
- Kosher salt and freshly ground black pepper
Preheat oven to 425 degrees and oil a 9-inch pie or cake pan (bottom and sides) with olive oil (use a pastry brush to make this a cinch).
Finely chop the shallot. Snap the woody (tough) ends off the bottoms of the asparagus stalks, then slice asparagus on the diagonal into ¼-inch-thin pieces, leaving the tops intact. Heat 1 tablespoon olive oil in a large skillet over medium to medium-high heat, and add the shallot and asparagus, plus a sprinkle of kosher salt and a couple grinds fresh black pepper. Sauté the mixture until asparagus is golden brown and tender. Place asparagus and shallot in an even layer in the prepared pie or cake pan.
Crack the eggs into a large mixing bowl, then whisk in the milk, Dijon mustard, 1 teaspoon kosher salt and several grinds fresh black pepper. Stir in the cheese (if using) and the fresh herbs. Pour egg mixture over the top of the asparagus and bake for 25 to 30 minutes, until golden and puffy.