Gruyère and asparagus frittata

Frittatas are an easy, elegant way to serve a breakfast, brunch, or even a dinner crowd. The buttery, nutty Gruyere 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.