Ingredients:
8 large eggs
1/4 cup milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 pinch freshly grated nutmeg
1 tablespoon olive oil
1/3 cup minced shallot
1 1/2 cups chopped asparagus
1/2 cup diced ham
1/2 cup sliced cherry tomatoes
4 ounces shredded Gruyére cheese, divided
1 tablespoon chopped parsley
Method:
Gather the ingredients and position a rack in the middle of the oven, and heat to 400 F.
In a large bowl, combine the eggs, milk, salt, pepper, and nutmeg (if using); whisk until well blended and set aside.
Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the shallot, asparagus, and ham. Cook, stirring, for about 4 to 6 minutes, or until the asparagus is bright green and the shallots are translucent.
Pour the egg mixture into the skillet and add about 3/4 of the cheese; stir gently to distribute the ingredients. Top with the sliced cherry tomatoes and the remaining cheese.
Continue to cook over medium heat for about 1 minute, or until the outer edge looks slightly set. Transfer the frittata to the oven and bake for about 8 to 10 minutes, until the eggs are puffed and set. To check for doneness, make a small cut in the center with a knife. If liquid egg mixture flows into the cut, it needs another minute or two.
Remove the pan to a rack and let it cool for 5 minutes before slicing and serving. To slice, run a thin spatula or knife around the edge of the pan to loosen the frittata. Slice and garnish with fresh chopped parsley, if desired.
8 large eggs
1/4 cup milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 pinch freshly grated nutmeg
1 tablespoon olive oil
1/3 cup minced shallot
1 1/2 cups chopped asparagus
1/2 cup diced ham
1/2 cup sliced cherry tomatoes
4 ounces shredded Gruyére cheese, divided
1 tablespoon chopped parsley
Method:
Gather the ingredients and position a rack in the middle of the oven, and heat to 400 F.
In a large bowl, combine the eggs, milk, salt, pepper, and nutmeg (if using); whisk until well blended and set aside.
Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the shallot, asparagus, and ham. Cook, stirring, for about 4 to 6 minutes, or until the asparagus is bright green and the shallots are translucent.
Pour the egg mixture into the skillet and add about 3/4 of the cheese; stir gently to distribute the ingredients. Top with the sliced cherry tomatoes and the remaining cheese.
Continue to cook over medium heat for about 1 minute, or until the outer edge looks slightly set. Transfer the frittata to the oven and bake for about 8 to 10 minutes, until the eggs are puffed and set. To check for doneness, make a small cut in the center with a knife. If liquid egg mixture flows into the cut, it needs another minute or two.
Remove the pan to a rack and let it cool for 5 minutes before slicing and serving. To slice, run a thin spatula or knife around the edge of the pan to loosen the frittata. Slice and garnish with fresh chopped parsley, if desired.
