Asparagus and Cheese Frittata

Asparagus and Cheese Frittata

This was inspired by Williams Sonoma's Grilled Asparagus Frittata I made it in a double fritatta pan but you can do this in one oven safe skillet and just finish baking the eggs in the oven.




Asparagus and Cheese Frittata



1 lb. asparagus, tough ends trimmed off
1 Tbs. extra-virgin olive oil
Kosher salt and freshly ground pepper, to taste
2 1/2 Tbs. unsalted butter
1 onion, thinly sliced
2 cloves of garlic, thinly sliced
6 eggs
1/3 cup milk
1/2 cup finely grated romano cheese
Crumbled Gruyere cheese for garnish




Cut the asparagus into 2-inch pieces. In a bowl, toss the asparagus with the olive oil, salt and pepper.

Heat the deep half of a frittata pan over med-high heat. Place the asparagus on the pan and cook until tender, 5 to 7 minutes. Transfer to a plate.

In the deep half of a frittata pan over medium heat, melt 1 Tbs. of the butter. Add the onion and garlic and cook until soft and light golden, about 5 minutes. Transfer to the plate with the asparagus. Wipe out the pan with a paper towel.

In a bowl, whisk together the eggs and cream until frothy. Stir in the asparagus, onion, romano cheese, and season with salt and pepper.

In the deep half of the frittata pan over medium heat, melt 1 Tbs. of the butter. Add the egg mixture and cook until set, 7 to 10 minutes, using a rubber spatula to gently lift the cooked edges and allow the uncooked eggs to flow underneath. After 3 minutes of cooking, in the shallow half of the frittata pan over medium heat, melt the remaining 1⁄2 Tbs. butter.

Place the shallow pan upside down on top of the deep pan, then flip the frittata into the shallow pan and cook, covered, for 3 minutes. Remove the deep pan and continue cooking until the eggs are completely set and cooked through, about 5 minutes more.

Gently shake the pan to loosen the frittata, then slide it onto a serving plate. Garnish with Gruyere cheese.