Chef John Folse: Spring vegetable goat cheese frittata - FOX 8 WVUE New Orleans News, Weather, Sports, Social

Chef John Folse: Spring vegetable goat cheese frittata

Source: FOX 8 photo Source: FOX 8 photo
NEW ORLEANS (WVUE) -

Chef John Folse says frittata was once described as an omelet with a college education. In other words, he says it's the perfect dish for brunch or casual lunch. 

Prep Time: 30 Minutes

Yields: 4–6 Servings

Ingredients:

1½ cups chopped asparagus

2 cups fresh spinach

½ cup goat cheese, crumbled

8 eggs

1 cup cottage cheese

¼ cup flour

1 tsp baking powder

2 tbsps butter

½ cup sliced green onions

salt and black pepper to taste

granulated garlic to taste 

Method:

Preheat oven to 450°F. In a medium pot, bring a 3 quarts of salted water to a boil, then blanch asparagus and spinach for one minute. Immediately, transfer to ice water to stop the cooking process. Once cooled remove from ice water, then strain and squeeze water from the vegetables. Using a mixer with whisk attachment, beat eggs and cottage cheese on medium speed for five minutes. Then add flour and baking powder to the mixture until combined. Melt butter in a 10-inch cast iron skillet over medium-high heat. Add egg mixture and cook 1–2 minutes, then add blanched vegetables. Top with green onions and crumbled goat cheese. Once egg mixture has cooked or 5-6 minutes, transfer to preheated oven and cook until golden brown and mixture sets, about 8–12 minutes. Remove from oven and serve hot.

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