Gruyère & Asparagus Frittata
3
Point(s)
Total Time
26 min
Prep
15 min
Cook
11 min
Serves
4
Difficulty
Easy
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.
Ingredients
Olive oil
2 tsp
Uncooked asparagus
10 spear(s), medium, trimmed and cut into 1-inch pieces
Uncooked shallot(s)
1 large, minced
Egg(s)
5 large egg(s)
Water
1 Tbsp
Table salt
½ tsp
Black pepper
¼ tsp
Gruyère cheese
2 oz, or Swiss cheese, shredded (1/4 cup)