Asparagus and Gruyere Frittata
Ingredients
- 1 tbsp olive oil
- 1 shallot diced
- 1 pinch salt and black pepper
- 1/2 pound or ~14 spears asparagus woody ends trimmed and cut into 1 inch pieces
- 12 eggs large
- 1/2 cup milk
- 1 cup gruyere cheese shredded
- 2-3 asparagus spears shaved, for garnish
Instructions
- Preheat oven to 350 degrees. Heat olive oil in a 12 inch nonstick ovenproof skillet or well-seasoned cast iron skillet over medium heat. Add shallot, pinch of salt and black pepper and cook until softened, about 5-7 minutes.
- Add the asparagus and cook for 5 minutes, stirring occasionally.
- Meanwhile, whisk the eggs and milk in a large bowl. Stir in 1/2 cup of the cheese.
- Pour the egg mixture over the asparagus and shallot, shaking the pan to evenly distribute mixture.
- Cook the frittata, without stirring, until the edges begin to set, about 5 minutes.
- Sprinkle the remaining 1/2 cup of cheese over the eggs and transfer skillet to the oven.
- Bake until the frittata is golden brown and the center is set, about 25 minutes.
- Remove from the oven, top with shaved asparagus and serve.