By Tracey
Asparagus and Gruyère Frittata
adapted from Cook’s Illustrated
Ingredients:
- 12 large eggs
- 3 tablespoons half and half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons olive oil
- 1/2 pound asparagus, trimmed and cut on the bias into 1/4-inch pieces
- 1 shallot, minced
- 3 oz Gruyère cheese, cut into 1/4-inch cubes
Directions:
Preheat your broiler, with an oven rack placed about 5 inches below it.
In a medium bowl, whisk together the egg, half and halfWhisk eggs, half-and-half, salt and pepper until completely combined.
Set a 12-inch nonstick skillet (make sure it’s oven safe!) over medium heat. Add the oil, and when hot, throw in the asparagus. Cook, stirring occasionally, until the asparagus has lightly browned on the outside and is nearly tender, about 3 minutes. Add the shallot and cook just until slightly softened, about 2 minutes.
Add the cubes of Gruyère into the egg mixture and stir to combine. Pour the egg mixture into the skillet with the asparagus and shallot, and cook, using a rubber spatula to stir and scrape the bottom. Large curds will begin to form after about 2 minutes, but the eggs should still be quite wet. Shake the skillet to distribute the eggs evenly then allow to cook for 30 seconds without stirring – this will set the bottom.
Transfer the skillet to the oven and set under the broiler. Cook until the frittata puffs and the surface browns slightly, about 3-4 minutes. Don’t walk away – you may need to rotate your skillet for even cooking, depending on your broiler. Cut into the frittata with a parking knife – if the eggs are just slightly wet and runny, it’s ready. Pull the skillet from the oven and let the frittata stand for 5 minutes, then slide it out of the pan. Cut into wedges and serve.
