Asparagus and Goat Cheese Frittata

INGREDIENTS:

12 eggs
3 Tbs. finely chopped fresh chives
1/4 tsp. finely chopped fresh tarragon
2 Tbs. finely chopped fresh chervil
2 oz. (60g) prosciutto, cut into 1/4-inch (6 mm) strips
1/2 tsp. salt, plus more, to taste
Freshly ground pepper, to taste
6 oz. (185g) goat cheese, crumbled
2 lb. (1kg) asparagus, tough ends trimmed, spears steamed
until tender and cooled
3 Tbs. unsalted butter
1 leek, thinly sliced and rinsed well

DIRECTIONS:

In a bowl, whisk together the eggs, tarragon, chervil, prosciutto, the 1/2 tsp. salt and pepper. Stir in 4 oz. (125g) of the cheese. Cut enough asparagus ends into 1/4inch (6mm) lengths to measure 1/4 cup and add to the egg mixture. Reserve the remaining asparagus spears.

In the deep half of a frittata pan over medium heat, melt 1 Tbs. of the butter. Add the leek and salt and cook for 8 minutes. Transfer the leek to the egg mixture.

In the deep half of the frittata pan over medium heat, melt 1 Tbs. of the butter. Add the egg mixture and cook, scraping the sides and bottom of the pan with a rubber spatula to allow the uncooked eggs to flow underneath, 3 to 4 minutes. Place the shallow pan upside down on top of the deep pan and cook for 6 to 8 minutes more. Remove from the heat, uncover the deep pan and arrange the remaining asparagus spears on top of the frittata in a spoke formation. Meanwhile, set the shallow half of the pan over medium heat and melt the remaining 1 Tbs. butter.

Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for 10 to 12 minutes. Flip the frittata back into the deep pan, then slide frittata with the remaining cheese and serve. Serves 8 to 10.