Asparagus and Goat Cheese Frittata
A delicate and creamy frittata made with fresh asparagus and tangy goat cheese, cooked to perfection in a rice cooker. This elegant dish combines the earthiness of spring vegetables with rich eggs and cream for a satisfying meal.
Ingredients
- •1 Tbsp olive oil
- •1 Tbsp spring onion
- •½ lb asparagus
- •4 large eggs
- •⅓ cup heavy cream
- •1 tsp salt
- •¼ tsp Tabasco sauce
- •½ cup goat cheese
Cooking Instructions
- 1.
Set a medium rice cooker to the regular cycle or to quick cook if it's a fuzzy-logic machine. Heat the olive oil and sauté the spring onion for 1 minute. Add the asparagus and cook for another 3 minutes, or until the asparagus begins to soften. In a medium mixing bowl, whisk together the eggs, cream, salt, and Tabasco. Pour the egg mixture over the asparagus and sprinkle with the goat cheese.
5 min
- 2.
Cover the rice cooker and reset to the regular cycle. The frittata will take 3 to 4 minutes to cook. Allow it to continue steaming, covered, for an additional 6 minutes on the keep-warm setting or with the machine turned off. (Many rice cookers, including all fuzzy-logic machines, do this automatically.) Serve warm or at room temperature.
10 min
