Moos writes, “This recipe holds up well in a warm oven for an extended period of time, likely due to the heavy cream. I don’t incorporate my toppings into the frittata; in case an item is not to someone’s taste, it can be removed without ruining the whole dish for them.” When the early spring Maine favorite fiddleheads are in season, Moos says she substitutes them for the asparagus.
Adapted from The Art of Breakfast by Dana Moos.
2 tablespoons extra virgin olive oil
4 shallots, diced
1½ to 2 cups asparagus, cut into 1-inch pieces
20 large eggs
1¾ cups heavy cream
1 teaspoon salt
4 ounces goat cheese, crumbled
Freshly ground black pepper to taste
1. Preheat the oven to 325°F.
2. Heat the olive oil in a small skillet over medium-low heat. Add the shallots and sauté the shallots until caramelized, about 16 to 18 minutes.
3. While the shallots cook, place the asparagus a microwave-safe bowl. Cover with a wet paper towel and steam in the microwave for 2 minutes.
4. Mix the eggs, cream, and salt in a blender or food processor for about 4 to 5 seconds. (A blender really incorporates air and increases the volume dramatically.)
5. Heat an ovenproof 10-inch nonstick skillet over medium-high heat. Add the egg mixture and stir constantly with a heatproof rubber spatula just until curds form. Quickly lower the heat and continue to move the eggs around, never stopping, almost as if to scramble. Remove from heat when the eggs are about half set. This helps keep the bottom from cooking in place and browning.
6. Place the eggs on the center rack in the oven for about 10 minutes. Remove from oven and top with the goat cheese, shallots, and asparagus. Bake just until the toppings warm slightly, about 10 more minutes.
7. Remove from oven and sprinkle with pepper. Let sit 3 to 4 minutes, then slice into wedges and serve.
Serves 6 to 8