Asparagus, Ham, and Gruyere Frittata for Two | America's Test Kitchen

Ingredients

• 6 large eggs
• 1/4 teaspoon table salt
• 1/8 teaspoon black pepper
• 1 1/2 tablespoons half-and-half
• 1 teaspoon olive oil
• 1/4 pound asparagus, trimmed of tough ends, spears cut on the bias into 1/4-inch pieces
• 1 small shallot, minced (about 2 tablespoons)
• 2 ounces deli-style baked ham, 1/4-inch-thick, cut into 1/2-inch cubes (about 1/3 cup)
• 1 1/2 ounces Gruyère cheese, cut into 1/4-inch cubes (about 1/3 cup)