WHY THIS RECIPE WORKS
For a perfect, tender frittata packed with flavor, there are a few key steps to follow. We start with a dozen large eggs and thoroughly whisk in half-and-half. The water in the dairy helps create steam so that the eggs puff up, and the fat keeps the frittata tender. Whisking ensures that the yolks and whites will be thoroughly combined. To flavor the frittata, we cook sliced asparagus along with chopped ham and minced shallot and add Gruyère cheese to the egg mixture. We use a 10-inch, ovensafe nonstick skillet with 2 tablespoons of olive oil set over medium heat and stir and scrape the egg mixture to ensure large curds. Shaking the pan helps the curds settle and distribute properly, and cooking the frittata undisturbed for 30 seconds on the stovetop allows the bottom to brown. To evenly cook the frittata, we transfer it to the upper-middle rack of a 450-degree oven until just set and then let it finish cooking (without overcooking) on a wire rack. Using a large rubber spatula makes it easy to transfer the frittata to a serving platter.
*BEFORE YOU BEGIN
Although we prefer the strong flavor of Gruyere in this recipe, you can substitute Swiss, if desired.
1
INSTRUCTIONS
Adjust oven rack to upper-middle position and heat oven to 450 degrees. Whisk eggs, Gruyere, half-and-half, salt, and pepper together in bowl until well combined, about 30 seconds; set aside.
2
Heat oil in 10-inch ovensafe nonstick skillet over medium heat until shimmering. Add asparagus and cook until lightly browned and almost tender, about 3 minutes. Add ham and shallot and cook until shallot softens slightly, about 2 minutes.
3
Add egg mixture and cook, using 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; cook, without stirring, for 30 seconds to let bottom set.
4
Bake until surface of frittata is puffy and golden, about 5 minutes. (When cut into with paring knife, eggs should be slightly wet.) Remove skillet from oven and let stand for 5 minutes to finish cooking. Using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (492g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 680 | ||
Calories from Fat: 473 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.6g | 70 % | |
Saturated Fat 19.9g | 100 % | |
Monounsaturated Fat 21.1g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 1321.8mg | 407 % | |
Sodium 524.1mg | 18 % | |
Potassium 522.5mg | 14 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 5.8g | ||
Protein 46.4g | 66 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 680
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