SERVES 4 to 6
TOTAL TIME: 30 minutes
Although we prefer the strong flavor of Gruyère in this recipe, you can substitute Swiss cheese. You will need a 12-inch ovensafe nonstick skillet for this recipe.
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2 |
teaspoons olive oil |
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8 |
ounces asparagus, trimmed and sliced thin on bias |
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4 |
ounces thick-sliced deli ham, cut into ¼-inch pieces |
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1 |
shallot, minced |
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12 |
large eggs |
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3 |
tablespoons half-and-half |
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Salt and pepper |
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3 |
ounces Gruyère cheese, cut into ¼-inch pieces (¾ cup) |
1. Adjust oven rack 6 inches from broiler element and heat broiler. Heat oil in 12-inch ovensafe nonstick skillet over medium heat until shimmering. Add asparagus and cook until lightly browned and crisp-tender, 2 to 4 minutes. Stir in ham and shallot and cook until shallot is softened, about 2 minutes.
2. Meanwhile, whisk eggs, half-and-half, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl, then stir in Gruyère.
3. Add egg mixture to skillet and cook, using heatproof rubber 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 continue to cook without stirring for 30 seconds to set bottom.
4. Slide skillet under broiler and cook until surface is puffed and spotty brown, yet center remains slightly wet and runny when cut into with paring knife, about 4 minutes.
5. Using potholders (skillet handle will be hot), remove skillet from broiler and let stand until eggs in middle are just set, about 5 minutes. Use rubber spatula to loosen frittata from skillet, then slide onto platter and serve.