Most Amish homes have their own steady supply of eggs, so Amish cooks are always on the hunt for recipes to use up the eggs. Most of the time the eggs end up in noodles, cakes, and bread, in addition to being scrambled for breakfast. Recipes like this frittata also can find fans in Amish homes. This one comes from the show The Chew, which I doubt many Amish people are watching. But this was a great recipe that Rachel made the other night. Yum!
1 dozen eggs
1/2 cup heavy cream
2 tablespoons unsalted butter
1 shallot, minced
1 1 /2 pounds asparagus, trimmed and cut into 2-inch pieces
2 teaspoons kosher salt
1 /2 teaspoon coarse black pepper
8 ounces soft goat cheese, room temperature
2 tablespoons chopped tarragon
Preheat the oven to 375
In a large bowl whisk together the eggs and the cream and set aside. Melt the butter in a 10-inch cast iron skillet over medium heat. Add the shallot to the pan and saute for 2 minutes, the add the asparagus. Season with salt and pepper. Cook for 3 more minutes until the asparagus has turned bright green but not browned. Add the egg and cream mixture and cook about 3 minutes until the eggs start to scramble. Remove from heat and add goat cheese and tarragon. Place the pan in the oven for 15 minutes or until the center is set but still jiggles slightly when you shake the pan.