Frittata

By mariannefeldman

America's Test Kitchen Cooking School Asparagus, Ham, and Gruyère Frittata

Asparagus, Ham, and Gruyère Frittata

Ingredients

• http://www.onlinecookingschool.com/school/courses/86/topics/972?extcode=NSFBF27ZZ
• http://www.onlinecookingschool.com/school/courses/86/recipes/99?print=1
• Prepare Ingredients
• 1 . Trim tough ends off 8 ounces asparagus.
• 2 . Cut spears on bias into 1/4-inch pieces.
• 3 . Peel and mince 1 shallot. You should have about 3 tablespoons.
• 4 . Cut 4 ounces 1/4-inch-thick ham into 1/2-inch pieces. You should have about 3/4 cup.
• 5 . Cut 3 ounces Gruyère cheese into 1/4-inch cubes. You should have about 3/4 cup.

Preparation

Step 1

Beat Eggs
6. Adjust oven rack to upper-middle position, about 5 inches from heating element, and heat broiler.
7. Whisk 12 large eggs, 3 tablespoons half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper in medium bowl until just combined, about 30 seconds.
8. Set eggs aside.
Make Frittata
9. Heat 2 teaspoons olive oil in 12-inch nonstick ovensafe skillet over medium heat until shimmering.
10. Add asparagus and cook, stirring occasionally, until lightly browned and almost tender, about 3 minutes.
11. Add shallot and ham and cook until shallot softens slightly, about 2 minutes.
12. Stir Gruyère into egg mixture.
13. Add egg mixture to skillet.
14. Cook, using spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 2 minutes.
15. Shake skillet to distribute eggs evenly and cook without stirring for 30 seconds to let bottom set.
Broil and Serve
16. Slide skillet under broiler.
17. Broil until frittata has risen and surface is puffed and spotty brown, 3 to 4 minutes.
18. When cut into with paring knife, eggs should be slightly wet and runny.
19. Remove skillet from oven and let stand 5 minutes to finish cooking.
20. Using spatula, loosen frittata from skillet and slide onto platter or cutting board.
21. Cut into wedges and serve.
Total Time: 30 minutes
Preparation Time: 15 minutes
Active Cooking Time: 15 minutes
Yield: 6 to 8 servings
Make Ahead: Serve immediately
Difficulty: Easy

Ingredients

12 Large eggs
3 Tablespoons half-and-half
table salt
ground black pepper
2 Teaspoons olive oil
8 Ounces asparagus *
1 shallot
4 Ounces thickly sliced smoked or baked deli ham * *
3 Ounces Gruyère cheese

* Try to purchase asparagus that is neither extra-thick nor super-slender. Ideally, the spears should be just a little thicker than a pencil.
* * A good deli ham, such as Black Forest ham, works well in this recipe. Ask for the ham to be sliced ¼ inch thick.
Tools

Measuring spoons
Dry measuring cups
Cutting board
Chef’s knife
Whisk
Nonstick skillet (12-inch) *
Rubber spatula * *
Paring knife

* The frittata is put under the broiler to finish cooking, so the skillet it’s cooked in must have a handle that is ovensafe.
* * In this recipe, the rubber spatula will come into contact with a hot skillet, so be sure that the spatula is heatproof. Colorful and heatproof silicone “rubber” spatulas are widely available these days in most cookware shops.



Small
1. Trim tough ends off 8 ounces asparagus.
Small
2. Cut spears on bias into 1/4-inch pieces.
Small
3. Peel and mince 1 shallot. You should have about 3 tablespoons.
Small
4. Cut 4 ounces 1/4-inch-thick ham into 1/2-inch pieces. You should have about 3/4 cup.
Small
5. Cut 3 ounces Gruyère cheese into 1/4-inch cubes. You should have about 3/4 cup.
Small
6. Adjust oven rack to upper-middle position, about 5 inches from heating element, and heat broiler.
Small
7. Whisk 12 large eggs, 3 tablespoons half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper in medium bowl until just combined, about 30 seconds.
Small
8. Set eggs aside.
Small
9. Heat 2 teaspoons olive oil in 12-inch nonstick ovensafe skillet over medium heat until shimmering.
Small
10. Add asparagus and cook, stirring occasionally, until lightly browned and almost tender, about 3 minutes.
Small
11. Add shallot and ham and cook until shallot softens slightly, about 2 minutes.
Small
12. Stir Gruyère into egg mixture.
Small
13. Add egg mixture to skillet.
Small
14. Cook, using spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 2 minutes.
Small
15. Shake skillet to distribute eggs evenly and cook without stirring for 30 seconds to let bottom set.
Small
16. Slide skillet under broiler.
Small
17. Broil until frittata has risen and surface is puffed and spotty brown, 3 to 4 minutes.
Small
18. When cut into with paring knife, eggs should be slightly wet and runny.
Small
19. Remove skillet from oven and let stand 5 minutes to finish cooking.
Small
20. Using spatula, loosen frittata from skillet and slide onto platter or cutting board.
Small
21. Cut into wedges and serve