I tried this out last week because it sounded so light and spring-like, and it was! Quite a bit of zing between the goat cheese (you could easily sub feta) and lemon zest. I wish I'd served it with a starchy side or garlic toast or something to undercut it a bit.
Wild Rice, Asparagus, and Goat Cheese Frittata
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon black pepper
5 large eggs
4 large egg whites (I just used 7 whole eggs, because that's how many I had. It was fine.)
1 cup asparagus slices (1-inch)(about 1/4 lb)
1 clove garlic minced
1 cup green onions thinly sliced
1/4 cup fresh basil thinly sliced
1/2 cup grape tomatoes halved
1/2 cup wild rice, cooked
1 teaspoon lemon rind grated
1/4 cup crumbled goat cheese (1-oz)
1. Preheat broiler.
2. Combine first 5 ingredients, stirring well with a whisk; set aside.
3. Heat a large in an oven-proof skillet (I used cast iron) over medium-high heat. Coat pan with cooking spray. Add asparagus and garlic, and saute 2 minutes. Add onions, and saute 1 minute or until asparagus is crisp-tender. Add tomatoes, rice, basil, and rind; cook 1 minute or until thoroughly heated. Reduce heat to medium. Pat mixture into even layer in pan; sprinkle with cheese. Pour egg mixture over rice mixture; cook 4 minutes or until almost set.
4. Move to broiler; broil 4 minutes or until golden brown and set.