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

Name: Asparagus, Ham, and Gruyere Frittata | America's Test Kitchen
Total time: 35 min
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)

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

Keywords

Main Courses
Eggs
Pork
Vegetables
Quick
Breakfast & Brunch
Easter
ATK Staff Pick

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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)