What I love about this frittata is that in a relatively short amount of time you can easily feed lots of people brunch. Feel free to double or triple the recipe and leave this baby on the buffet. If you double/triple the recipe and cook it in a larger casserole dish or catering tray, just note it may take longer to finish cooking. It will be done when it stops jiggling in the center. If you would like to make this frittata but aren’t interested in this large quantity, just cut the ingredients in half, or by four to about five eggs. Place in a smaller casserole, but note that it will be the thickness of the frittata that will dictate the cooking time. If it’s thinner, it might only take 15 minutes. If it’s in a smaller casserole dish and is quite thick, it could take longer. The important thing to note is that you want to make sure the eggs are no longer runny. Just put a timer on and keep checking. Once you understand the cooking time of your unique casserole, write it down and make this dish over and over.Also, keep in mind that most likely the eggs will puff up when done—the milk helps it to do this.


Roasted Asparagus and Fresh Herb Frittata With Goat CheeseMakes 12 servingsIngredients:3-quart casserole dish (square, rectangle, oval – it’s all good)2 pounds asparagus, optional, when in seasonAbout â…“ cup olive oil1 teaspoon + ½ teaspoon salt1 teaspoon freshly ground black pepper, about 30 grinds of the pepper mill1 cup loosely packed parsley leaves1 cup loosely packed basil leaves¾ ounces chives (one little packet you can buy in supermarket or a handful)½ cup loosely packed mint leaves18 eggs1 cup half-and-half or milk8-11 ounces goat cheese (one big or two small logs)Directions:Preheat oven on high broil and place rack at top rung. If using the asparagus: Take one asparagus and break off the bottom. Where it naturally breaks is where you need to cut it off. Use that as a measure to cut off the bottom “bads” of the asparagus (usually the bottom quarter). Cut asparagus into bite-size pieces. Place a piece of aluminum foil on a large baking sheet and put asparagus on it. Generously drizzle olive oil. Sprinkle salt and grind pepper atop. Use your fingers to mix, making sure each piece is well coated with oil and spices. Lick your fingers. It should taste like a burst of salt and pepper. Don’t worry—some of the spices will burn off in the oven and the rest will help to season the eggs. Put tray in oven and cook for about 3-4 minutes, depending on your oven, until asparagus is getting browned on top but is still crunchy on the inside. Chop the herbs finely. To cheat, put them all in the food processor and pulse until well chopped. Do not over-pulse or you will get a puree! Beat the eggs with the half-and half and remaining salt. Put asparagus and herbs in the casserole and mix. Pour eggs on top. Slice the goat cheese into ¼ inch rounds and place in rows on top of the egg mixture. Switch the oven to 350 F and bake for 30-45 minutes, depending on depth of your casserole dish. Serve hot or at room temperature.