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.
Don't have Gruyere? You can use any Swiss cheese or even an Italian blend.
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.
2 tablespoons unsalted butter
1/2 cup sliced shallots
1 pound thin spear asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
6 large eggs
3/4 cup ricotta cheese (can sub cottage cheese)
1/2 teaspoon salt
1 tablespoon minced fresh chives
1/4 teaspoon dried tarragon
1 cup shredded Gruyere or Swiss cheese (can sub an Italian blend)
Cook the shallots in butter:
Heat the butter in a 10-inch ovenproof frying pan over medium heat.
Add the shallots and cook, stirring occasionally, until they soften and turn translucent, about 3 minutes.
Add the asparagus:
Add the sliced asparagus and cook for an additional 3 minutes.
Add the egg mixture:
Beat the eggs, ricotta cheese, and salt together, then stir in the chives and tarragon.
Pour the egg mixture into the pan and cook until almost set, but still runny on top, 4 to 5 minutes. While cooking, preheat the oven broiler.
Top with cheese and broil:
Sprinkle Gruyere cheese over the eggs and put in the oven to broil until the cheese is melted and browned and the center is set, about 6 to 8 minutes.
Remove the pan from the oven with oven mitts and slide the frittata onto a serving plate. Cut into wedges. (Be very careful with the hot pan handle! I usually ice down the handle of any long-handled pan I take out of the oven so that no one mistakenly tries to pick up the pan by the hot handle.)
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 14g||68%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 3g||10%|
|Total Sugars 4g|
|Vitamin C 11mg||54%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|