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 Tbsp minced fresh chives
- 1/4 teaspoon dried tarragon
- 1 cup shredded Gruyere or Swiss cheese (can sub an Italian blend)
Cook shallots in butter:
Heat butter into a 10-inch oven-proof frying pan over medium heat.
Add shallots and cook, stirring occasionally, until they soften and turn translucent, about 3 minutes.
and cook for an additional 3 minutes.
Add egg mixture:
Beat the eggs, ricotta cheese together, and salt, stir in the chives and tarragon.
Pour the egg mixture into the pan and cook until almost set, but still runny on top, about 4 to 5 minutes. While cooking, pre-heat oven broiler.
Top with cheese and broil:
Sprinkle Gruyere cheese over the eggs and put in oven to broil until cheese is melted and browned, and the center is set, about 6 to 8 minutes.
Remove pan from oven with oven mitts and slide 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.)
Frittata with Asparagus, Tomato, and Fontina Cheese - from Andrea at Rookie Cookery