Asparagus Frittata
The fresh bite of green asparagus is the perfect complement to the richness of egg and cheese in this frittata. You can easily customize this recipe by adding other vegetables such as fresh peas, sauteed mushrooms, or shallots. Enjoy it alongside a simple salad for brunch or dinner.
Ingredients
1 tablespoon olive oil
2 teaspoons butter
1 bunch asparagus, cut diagonally into 1 - 2-inch lengths
8 large eggs
1/2 cup cream
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup shred Gruyere, Parmesan or Swiss cheese
1 tablespoon minced fresh chives (optional)
Directions
- Break woody ends off asparagus and cut into pieces 1 - 2 inches in length.
- Heat olive oil and butter in a 10-inch skillet over medium heat.
- Sauté asparagus until tender, approximately 5 minutes. (If adding shallots or mushrooms, add them a few minutes before the asparagus). Fresh peas can be added without cooking.
- Beat eggs and cream in a bowl and add salt and pepper. Stir in chives (optional)
- Pour egg mixture into pan on top of vegetables and allow to cook until almost set but still runny on top, 4 - 5 minutes. While cooking, preheat broiler.
- Sprinkle cheese over eggs and broil until cheese is melted and centre of eggs is set, about 6 - 8 minutes.
- Remove from oven and slide onto a plate. Cut into wedges and serve.
