Asparagus, Ham, and Gruyère Frittata

By MooK

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 1/4 inch thick.

Preparation

Step 1

Prepare Ingredients

Trim tough ends off 8 ounces asparagus. Cut spears on bias into 1/4-inch pieces. Peel and mince 1 shallot. You should have about 3 tablespoons. Cut 4 ounces 1/4-inch-thick ham into 1/2-inch pieces. You should have about 3/4 cup. Cut 3 ounces Gruyère cheese into 1/4-inch cubes. You should have about 3/4 cup.

Beat Eggs

Adjust oven rack to upper-middle position, about 5 inches from heating element, and heat broiler. 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. Set eggs aside.

Make Frittata

Heat 2 teaspoons olive oil in 12-inch nonstick ovensafe skillet over medium heat until shimmering. Add asparagus and cook, stirring occasionally, until lightly browned and almost tender, about 3 minutes. Add shallot and ham and cook until shallot softens slightly, about 2 minutes. Stir Gruyère into egg mixture. Add egg mixture to skillet. 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. Shake skillet to distribute eggs evenly and cook without stirring for 30 seconds to let bottom set.

Broil and Serve

Slide skillet under broiler. Broil until frittata has risen and surface is puffed and spotty brown, 3 to 4 minutes. When cut into with paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking. Using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.