It’s spring and asparagus are in season! A great way to enjoy them is sautéed with some shallots and cooked up with eggs into an easy frittata. Most of the cooking is done on the stove-top. When the eggs are close to being set, you sprinkle everything with grated Gruyere cheese and pop it under the broiler.
My father got bit by the frittata bug this week and made these for us for lunch a few days ago. This is a quick and easy, no-nonsense recipe that makes a terrific frittata in hardly any time at all.
Asparagus Frittata Recipe
- 2 tablespoons unsalted butter
- 1/3 cup minced shallots
- 1/2 teaspoon salt
- 1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
- 6 large eggs, lightly beaten
- 1 cup shredded Gruyere or Swiss cheese
1 Heat butter into a 10-inch oven-proof frying pan over medium-high heat. Add shallots and cook, stirring occasionally, until they soften and turn translucent, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, for 3 minutes.
2 Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.
3 Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 4-6 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.