Asparagus Frittata



1/2 pound asparagus spears, trimmed and cut into 2-inch pieces

2 to 3 tablespoons butter

¼ cup diced red pepper

2 cloves garlic, minced

6 large eggs

¼ cup heavy cream or milk

Salt and pepper

2 scallions, chopped

2 tablespoons minced chives

2 tablespoons Italian parsley

2 ounces goat cheese


Preheat oven to 425 degrees. Bring a medium pot of well-salted water to a boil.. Place asparagus in the water and cook a minute or two or until just tender, . Drain and transfer to ice water bath to cool. Drain.  In another bowl, .whisk eggs and cream or milk together.  Season with a little salt and pepper.  Melt butter in an oven-proof skillet.  Add scallions and red pepper.  Saute for a minute or two.  Add asparagus and garlic and cook another 30 seconds..  Pour egg mixture into skillet. Cook until edges begin to set; push cooked edges toward the center of the pan with a wooden spoon. Continue cooking until the center begins to set, about 2 minutes more. Dollop goat cheese over top. Bake until eggs are completely set, 8 to 10 minutes.  Sprinkle chives and parsley over the top.  Let rest a couple minutes before slicing into wedges and serving.