Frittata with goat cheese and asparagus

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Asparagus season is over, so I'm sorry I didn't post this recipe sooner. Its worth keeping in mind for next asparagus season though. Its quick, easy, delicious and uses lots of local foods. I highly recommend using Dreamfarm goat cheese if you live in Dane County Wisconsin. Its super mild and creamy and perfect on top of this frittata. I happened to have peppercorn flavor, but plain or any of the other flavors would also work well. We had this dish for a Saturday breakfast but it would also be good as a supper dish.

2 tablespoons butter
2 shallots, sliced
3-4 garlic scapes chopped, if available
8 ounces sliced mushrooms
3/4 - 1 pound asparagus, chopped
8 eggs
1/2 teaspoon salt
freshly ground pepper
3 ounces goat cheese, in blobs
1/2 cup smoked trout, broken into small pieces (optional but a nice addition)

Heat 1 tablespoon of the butter in an oven-safe skillet over medium-high heat. Cook shallots and garlic scapes until wilted, 2 minutes. Stir in mushrooms; cook, stirring often, until golden brown, about 5 minutes. Remove mushrooms from skillet with slotted spoon. Add asparagus to the skillet, adding more butter if necessary. Cook, stirring, until crisp-tender, 3 minutes. Remove asparagus. Heat broiler. Mix eggs, salt and pepper to taste in a bowl. Return skillet to stove over low heat. Melt remaining 1 tablespoon of the butter; pour in the beaten eggs. Arrange the cooked vegetables & smoked fish (is using) over the eggs. Cover; cook until the eggs are almost set, 10-12 minutes. Make sure that you don't overcook them. Dollop the goat cheese over top; broil until cheese is lightly browned, 2 minutes. Cut into wedges.

Adapted from a recipe in the Chicago Tribune

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