Gruyère & Asparagus Frittata

Total Time
26 min
15 min
11 min
Frittatas are an easy, elegant way to serve a breakfast, brunch, or even a dinner crowd. The buttery, nutty Gruyère cheese is a rich balance to the fresh asparagus, but you could also use Parmesan, if you like. Since frittatas cook on the stovetop and then go into the oven, an oven-safe skillet is a must; a well-seasoned cast-iron skillet is ideal since it doesn’t require any extra oil or butter to prevent sticking. Using medium heat on the stovetop is key to allow the eggs to set without getting too much color or burning. When the frittata goes into the oven, cook it just until the center doesn’t jiggle and the edges are golden brown.


Olive oil

2 tsp

Uncooked asparagus

10 spear(s), medium, trimmed and cut into 1-inch pieces

Uncooked shallot(s)

1 large, minced


5 large egg(s)


1 Tbsp

Table salt

½ tsp

Black pepper

¼ tsp

Gruyère cheese

2 oz, or Swiss cheese, shredded (1/4 cup)


  1. Preheat broiler.
  2. Heat oil in 10-inch ovenproof skillet over medium-high heat. Add asparagus and shallot and cook, stirring frequently, until vegetables have softened, about 4 minutes.
  3. Meanwhile, beat eggs, water, salt, and pepper in medium bowl; stir in Gruyère. Pour egg mixture over asparagus, gently stirring until combined. Reduce heat to medium and cook, covered, until eggs have set in center, about 5 minutes.
  4. Place frittata under broiler 5 inches from heat source and broil until lightly browned, about 1 minute. Let frittata stand about 2 minutes before cutting into wedges.
  5. Per serving: 1/4 of frittata