ASPARAGUS, HAM, AND GRUYERE FRITTATA
Steps:
- 1. 1. Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler. Whisk eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper in medium bowl until well combined, about 30 seconds. Set eggs aside. 2. 2. Heat oil in 12-inch nonstick ovensafe skillet over medium heat until shimmering; add asparagus and cook, stirring occasionally, until lightly browned and almost tender, about 3 minutes. Add shallot and ham and cook until shallot softens slightly, about 2 minutes. Stir Gruyère into eggs; add egg mixture to skillet and cook, using 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. 3. 3. Slide skillet under broiler and 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 stand 5 minutes to finish cooking; using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.
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Linda Hadebe
hadebe-linda61@gmail.comI made this frittata for dinner and it was a hit. It's a great way to get a healthy and delicious meal on the table quickly.
Zion White
zion-white33@gmail.comThis frittata is a great way to use up leftover rice. I added some cooked rice to the eggs and it was delicious!
Muhammad Rizwan Kayani
m-k57@yahoo.comI added some chopped spinach to this frittata and it was delicious!
Designer Ikram (Raj Ikram)
id@yahoo.comI made this frittata in a muffin tin and it was perfect for a grab-and-go breakfast.
Zamakhokhosi Hlophe
h.z17@gmail.comI'm gluten-free so I used almond flour instead of all-purpose flour. It turned out great!
Oba Gold
g-o17@gmail.comThis frittata is a great way to get your kids to eat their vegetables. My kids loved it!
Chris Zambukeri
chris-zambukeri16@hotmail.comI'm not a fan of Gruyère cheese so I used cheddar instead. It was still very good.
tewode tsegaye
tsegaye26@hotmail.comI'm a vegetarian so I substituted the ham for mushrooms. It was still delicious!
Oliver Queen
o.q@gmail.comI followed the recipe exactly and my frittata turned out great. It was cooked evenly and the flavors were perfect.
Mouhamed Touzi
t85@yahoo.comThis frittata was a little bland for my taste. I think I would add some more salt and pepper next time.
Rana Hamza
r@yahoo.comI've made this frittata several times now and it's always a winner. It's a great way to use up leftover asparagus and ham.
Mai Ashraf
ashraf.m28@gmail.comI made this frittata for a brunch party and it was a huge success. Everyone loved it!
Rhonda Marhulik
rmarhulik85@yahoo.comThis is my new go-to frittata recipe. It's so easy to make and always turns out delicious.
Abdul Rahman
abdul_r35@yahoo.comI'm not a huge fan of asparagus, but I really enjoyed this frittata. The cheese and ham helped to balance out the flavor of the asparagus, and the eggs were cooked perfectly.
Ayesha Akhter Aysha Akther
a-ayesha@aol.comThis frittata was a hit with my family! The asparagus, ham, and Gruyère cheese all complemented each other perfectly, and the eggs were cooked to perfection. I will definitely be making this again.