Cooking Instructions
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Step 1
Prep your ingredients: crumble the Goat Cheese (2 ounce), chop the Zucchini (3/4 cup), slice the Asparagus (10) diagonally into 1/2 inch pieces, chop the Shallot (1), and mince the Garlic (2 clove).
Step 2
Start by blanching the Shelled Fresh Peas (1/2 cup). If you don’t know what blanching is, don’t panic. That’s why I’m here: Bring a small pot of water to a boil. Add the peas and cook for 1 minute.
Step 3
Strain and transfer to a small bowl of ice water to shock them. Strain again.
Step 4
Heat Extra-Virgin Olive Oil (2 tablespoon) in an 8-10 inch non-stick pan. When hot, add chopped shallots and garlic and cook for 2 minutes.
Step 5
Add the shelled fresh peas, asparagus, and zucchini to the pan. Cover and cook for 3 minutes over medium heat until just tender.
Step 6
While the vegetables are cooking, lightly beat the Egg (6), with the Water (1 tablespoon), Salt (1/2 teaspoon), and some Ground Black Pepper (to taste). Don't overmix the eggs!
Step 7
Add the eggs to the pan and immediately lower the heat to low. While your frittata is cooking, preheat the broiler.
Step 8
Cook your frittata for about 7 minutes, and then add the goat cheese and cook for another 2-3 minutes. At this point, the sides of your frittata should be set, but the top should still be a little runny.
Step 9
Carefully transfer the frittata to the broiler and cook for 2 minutes until it puffs slightly and the top is golden brown. Remove the frittata from the broiler, and transfer it to a plate. Slice and serve immediately, topped with Arugula (to taste).
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