Wild Rice, Asparagus, and Goat Cheese Frittata

  • Rigatoni Posted: 11/14/09
    Worthy of a Special Occasion

    I have made this several times. I use a cast-iron skillet, and it does stick a bit to the bottom, but it is very versatile. Even my husband likes it!

  • LaurenSJ Posted: 05/31/09
    Worthy of a Special Occasion

    This dish was simple to make and very tasty. I substituted brown rice and regular onions, but the overall effect was very nice, particularly the tomatoes and goat cheese. Finishing it with the broiler was a new frittata technique for me, but it set and browned perfectly.

  • bmoxie1212 Posted: 05/27/12
    Worthy of a Special Occasion

    Easy and versatile- I used up already cooked asparagus and subbed feta for the goat cheese--- feta is saltier than goat, so next time if I do the same sub. I won't add the salt to the egg mixture. This would also be great with olives (adjust to even less salt then). Overall, nice presentation too. I cooked onions, etc. in a non-stick, then transferred to a cast iron for the baking/broiling-- no sticking!

advertisement

More From Cooking Light