Asparagus And Goat Cheese Frittata
- 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
- 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 saute 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.
- 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.
olive oil, spring onion, eggs, heavy cream, salt, tabasco sauce, goat cheese
Taken from www.epicurious.com/recipes/food/views/asparagus-and-goat-cheese-frittata-56389575 (may not work)