Name: Asparagus and Goat Cheese Frittata
Yield: Serves 2–3
Ingredients: 1 Tbsp olive oil; 1 Tbsp spring onion or green onion, white part only, finely chopped; 1/2 lb asparagus, trimmed and cut into 1/2-in/12-mm pieces; 4 large eggs; 1/3 cup heavy cream; 1 tsp salt; 1/4 tsp Tabasco sauce; 1/2 cup crumbled goat cheese

Image may contain Plant Food Vegetable Asparagus and Seasoning

Photo by Jennifer Causey

When I put these ingredients in my rice cooker, I knew the flavors would complement each other, but I wondered what the dish would look like. It was lovely! The soft, melting goat cheese mingled with the asparagus and creamy eggs. The frittata makes a great light supper or lunch dish; serve it with a fruit salad.

Recipe information

Yield
Serves 2–3

Ingredients

1 Tbsp olive oil

1 Tbsp spring onion or green onion, white part only, finely chopped

1/2 lb asparagus, trimmed and cut into 1/2-in/12-mm pieces

4 large eggs

1/3 cup heavy cream

1 tsp salt

1/4 tsp Tabasco sauce

1/2 cup crumbled goat cheese

Preparation

Step 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.
Step 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.