Asparagus And Goat Cheese Frittata
Serves: 4
Branson Greenfelder
1 January 1970
Based on User reviews:
56
Spice
51
Sweetness
39
Sourness
35
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsps
Olive Oil1 tbsps
Spring Onion4 large
Egg1 cup
Heavy Cream1 tsps
Salt1 tsps
Tabasco Sauce1 cup
Crumbled Goat CheeseDirections:
1
) Serve warm or at room temperature
2
Set a medium rice cooker to the regular cycle or to quick cook if it's a fuzzy-logic machine
3
Heat the olive oil and sauté the spring onion for 1 minute
4
Add the asparagus and cook for another 3 minutes, or until the asparagus begins to soften
5
In a medium mixing bowl, whisk together the eggs, cream, salt, and Tabasco
6
Pour the egg mixture over the asparagus and sprinkle with the goat cheese
7
Cover the rice cooker and reset to the regular cycle
8
The frittata will take 3 to 4 minutes to cook
9
Allow it to continue steaming, covered, for an additional 6 minutes on the keep-warm setting or with the machine turned off
10
(Many rice cookers, including all fuzzy-logic machines, do this automatically
11
Set a medium rice cooker to the regular cycle or to quick cook if it's a fuzzy-logic machine
12
Heat the olive oil and sauté the spring onion for 1 minute
13
Add the asparagus and cook for another 3 minutes, or until the asparagus begins to soften
14
In a medium mixing bowl, whisk together the eggs, cream, salt, and Tabasco
15
Pour the egg mixture over the asparagus and sprinkle with the goat cheese
16
Cover the rice cooker and reset to the regular cycle
17
The frittata will take 3 to 4 minutes to cook
18
Allow it to continue steaming, covered, for an additional 6 minutes on the keep-warm setting or with the machine turned off
19
(Many rice cookers, including all fuzzy-logic machines, do this automatically
20
) Serve warm or at room temperature