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

Name: Asparagus, Ham, and Gruyere Frittata | America's Test Kitchen
Ingredients: 12 large eggs; 3 tablespoons half-and-half; 1/2 teaspoon table salt; 1/4 teaspoon black pepper; 2 teaspoons olive oil; 1/2 pound asparagus , trimmed of tough ends, spears cut on the bias into 1/4-inch pieces; 1 medium shallot , minced (about 3 tablespoons); 4 ounces deli-style baked ham , 1/4-inch-thick, cut into 1/2-inch cubes (about 3/4 cup); 3 ounces Gruyère cheese , cut into 1/4-inch cubes (about 3/4 cup)

www.americastestkitchen.com

More challenging to cook properly than a regular thin frittata, a thick, hearty frittata often ends up dry, overstuffed, and overcooked.

View Original

Share this recipe:

Ingredients

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