Hearty Frittata With Asparagus, Ham, And Gruyère

Ingredients

12 large eggs
3 tablespoons half-and-half
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
2 teaspoons olive oil
8 ounces asparagus, trimmed and cut on bias into 1⁄4-inch pieces
4 ounces 1⁄4-inch-thick deli ham, cut into 1⁄4-inch cubes
1 shallot, minced
3 ounces Gruyère cheese, cut into 1⁄4-inch cubes (3⁄4 cup)

Instructions

Adjust oven rack 5 inches from broiler element and heat broiler. Whisk eggs, half-and-half, salt, and pepper in medium bowl until well combined, about 30 seconds; set aside.
Heat oil in 12-inch ovensafe nonstick skillet over medium heat until shimmering; add asparagus and cook, stirring occasionally, until lightly browned and almost tender, about 3 minutes. Add ham and shallot; cook until shallot begins to soften, about 2 minutes. Stir Gruyère into eggs. Add egg mixture to skillet and cook, using heatproof rubber spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.
Broil until frittata has risen and surface is puffed and spotty brown, 3 to 4 minutes; when cut into with paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let sit for 5 minutes. Using spatula, loosen frittata from skillet and slide onto serving platter or cutting board. Cut into wedges and serve.

Hearty Frittata With Asparagus, Ham, And Gruyère

Ingredients

Instructions

Tags

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