Adapted for solar cooking from a version on smittenkitchen.com, we made a few changes for cooking in the Solavore Sport and loved the results. It cooks in about an hour, so why not place it in the oven, go for a walk or hike and come back to brunch waiting for you!
1/2 pound asparagus, cleaned, not trimmed
2 ounces thinly sliced proscuitto (optional)
6 large eggs, scrambled
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
2 scallions, thinly sliced on the diagonal
2 to 4 ounces soft goat cheese, crumbled (to taste)
Set the Solavore Sport out in the sun to preheat.
Prepare the asparagus: No need to snap off the tough ends of your asparagus. Lay a single stalk on its side on a cutting board. Holding onto the tough end, use a vegetable peeler to peel ribbons away from the tough end (and your hand) right through the soft tip. Discard the tough ends once you’re done peeling.
Spray your graniteware pan with cooking spray. Add shaved asparagus and sliced scallions and optional prosciutto to the pan and distribute evenly. Scramble eggs in a bowl and season with salt and pepper. Pour eggs over the items already in the pan. Add the crumbled goat cheese evenly on top.
Cover your pot and place in the Solavore Sport. This frittata will need to cook for approximately 1 to 1.5 hours, you'll know it's done when the eggs are firm in the center. Serve warm.