Asparagus, Ham, and Gruyère Frittata

Total Time: 30 minutes 

Preparation Time: 15 minutes
Active Cooking Time: 15 minutes
Yield: 6 to 8 servings
Make Ahead: Serve immediately

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.

Instructions

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.

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.