Asparagus Frittata

Marsha Gardner


A nice brunch, lunch or light Sunday Supper dish.

pinch tips: How to Cook an Over Easy Egg


2 Tbsp
butter, unsalted
1/2 c
shallots, minced
1/2 tsp
kosher salt
1 lb
asparagus, tough ends snapped off and cut diagonally in 1 inch cuts
6 large
eggs, lightly beaten
1 c
gruyere or swiss cheese, freshly shredded

Directions Step-By-Step

Heat butter into a 10-inch oven-proof frying pan over medium-high heat. Add shallots and cook, stirring occasionally, until they soften and turn translucent, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, for 3 minutes.

Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.
Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 4-6 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.

About this Recipe

Course/Dish: Eggs, Other Main Dishes
Regional Style: French
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy