8 large eggs
1/4 cup milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 pinch freshly grated nutmeg
1 tablespoon olive oil
1/3 cup minced shallot
1 1/2 cups chopped asparagus
1/2 cup diced ham
1/2 cup sliced cherry tomatoes
4 ounces shredded Gruyére cheese, divided
1 tablespoon chopped parsley
Steps to Make It
-
Gather the ingredients.
-
Position a rack in the middle of the oven, and heat to 400 F. Meanwhile, in a large bowl, combine the eggs, milk, salt, pepper, and nutmeg (if using); whisk until well blended and set aside.
-
Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the shallot, asparagus, and ham. Cook, stirring, for about 4 to 6 minutes, or until the asparagus is bright green and the shallots are translucent.
-
Pour the egg mixture into the skillet and add about 3/4 of the cheese; stir gently to distribute the ingredients. Top with the sliced cherry tomatoes and the remaining cheese.
-
Continue to cook over medium heat for about 1 minute, or until the outer edge looks slightly set. Transfer the frittata to the oven and bake for about 8 to 10 minutes, until the eggs are puffed and set. To check for doneness, make a small cut in the center with a knife. If liquid egg mixture flows into the cut, it needs another minute or two.
-
Remove the pan to a rack and let it cool for 5 minutes before slicing and serving. To slice, run a thin spatula or knife around the edge of the pan to loosen the frittata. Slice and garnish with fresh chopped parsley, if desired.
Tips
- To streamline a breakfast frittata, chop the vegetables the night before and refrigerate them in separate containers.
- If your frittata looks a little plain, gussy it up with a dollop of sour cream, some fresh chopped tomatoes, fresh herbs, salsa, or a drizzle of homemade pesto.
- If you like a browned top, place the baked frittata under the broiler for a minute or two, just until browned.
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";}i:2;a:2:{s:5:"title";s:30:"Cook the Vegetables and Ham";s:4:"text";s:135:"Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the shallot, asparagus, and ham. Cook for about 4 to 6 minutes until the vegetables are tender.
";}i:3;a:2:{s:5:"title";s:34:"Combine Egg Mixture and Vegetables";s:4:"text";s:144:"Pour the egg mixture into the skillet and add about 3/4 of the cheese; stir gently to combine. Top with sliced cherry tomatoes and the remaining cheese.
";}i:4;a:2:{s:5:"title";s:40:"Bake the Frittata Until Set";s:4:"text";s:221:"Continue to cook over medium heat for about 1 minute, or until the edge looks slightly set. Transfer the frittata to the oven and bake for about 8 to 10 minutes, until puffed and set. To check for doneness, make a small cut in the center; if liquid flows into the cut, bake for another minute.
";}}Breakfast & Brunch, Dinner
Summer Recipes
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