18 / matters magazine / summer 2019 A llow me to introduce you to a magical Italian recipe. Say hi to your new friend: the incredible, edible frittata. This particular frittata is baked, which makes the method a little different from the more common stovetop version. It’s filled with a pound of fresh asparagus and some creamy, tangy goat cheese. And it couldn’t be easier to make. Bonus point! The recipe is based on egg whites, soft goat cheese and a splash of cream. All you need to do is to stir the ingredients together in a bowl, pour the mixture into a baking dish over sliced asparagus and pop the whole thing into the oven. The magical thing about this recipe is that it produces a tender, protein- packed frittata that will serve you well in a variety of situations. In essence, a frittata is an omelet in another language, and it’s one of the most humble, down-to-earth dishes you can make. Just like an omelet or quiche, a frittata can be filled with any number of tasty, meaty-cheesy-vegetably things, including odds and ends from the fridge. It’s the ultimate meal solution for a slew of occasions. So many possibilities! But there’s a difference. Compared to a picture-perfect omelet or quiche, a frittata is totally unfussy by nature. It’s supposed to look a little bit rustic, with a golden, slightly craggy top. Right up there next to scrambled eggs, a frittata is the most democratic of egg dishes. Fare Well for a Picnic Make a frittata and be prepared for any summertime dining situation. BY KAREN TEDESCO That’s because the person making it doesn’t need to have fancy cooking- school skills such as folding (the clas- sic French omelette) or pastry making (more French, as in quiche). My frittata is made with egg whites only (no yolks), so it turns out as fluffy as all get-out, with a silky-smooth texture. Nothing wrong with yolks, but omitting them here yields an excep- tionally light and good-for-you dish that happens to be vegetarian, gluten- free, low in carbs, high in protein and of course, full of fresh asparagus. SERVING IDEAS FOR BAKED ASPARAGUS FRITTATA Slice the cooled frittata into bite- size squares and serve as an appetizer along with glasses of chilled white wine or prosecco. Baked Asparagus Frittata with Goat Cheese Serves 6 - 8 Ingredients: 1 pound asparagus, tough lower stalks trimmed 2 tablespoons finely chopped shallot 1 quart container egg whites (4 cups) ¼ cup heavy cream 4 ounces soft goat cheese or feta cheese, crumbled 1 tablespoon chopped fresh chives Kosher salt and freshly ground black pepper Instructions: 1. Preheat oven to 400 degrees. Oil a 3-quart baking dish. 2. Set aside 5 or 6 whole aspara- gus spears. Chop the rest into ½-inch pieces. Arrange the chopped pieces and the shallot in the bottom of the dish. 3. Whisk the egg whites, cream, cheese, chives, ¾ teaspoon salt and about 8 grinds of black pepper in a large bowl until well combined. Pour into the baking dish. Arrange the asparagus spears on top. 4. Bake 30-35 minutes, until the frittata is puffed, golden on the edges and the center is set. 5. Cool about 10 minutes before slicing. Serve warm or at room temperature. Pack into a container to take along on a summer picnic or to the beach. Serve as a light supper or brunch dish, either warm or at room tempera- ture, accompanied by crusty bread and a simple green salad. Put leftover frittata in the fridge for future enjoyment as breakfast, lunch or as an on-the-go snack. Karen Tedesco is a recipe developer, food stylist and photographer living in Maple- wood. For seasonal recipes and more, visit her website, FamilyStyleFood.com.