Asparagus And Goat Cheese Frittata


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


With The Asparagus Spears Arranged On Top In A Spoke Formation, This Frittata Makes An Attractive Main Course For A Springtime Brunch Or Light Supper.

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