Description
An asparagus frittata with aged Havarti is great for an easy weeknight supper, but special enough for your Easter brunch.
Ingredients
Scale
- 8 eggs
- 1/2 cup heavy cream (can also use half and half or whole milk)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 shallot, thinly sliced
- 1 pound asparagus, trimmed, and cut into 1 inch pieces
- 1/2 cup shaved Castello Aged Havarti
Instructions
- pre-heat your broiler
- whisk together the eggs, cream, 1/4 tsp salt, and 1/4 tsp pepper
- Heat butter and oil in an oven proof skillet (10 – 12 inch) over medium heat
- add shallot,stirring until it begins to soften (about 2 minutes)
- add asparagus, and cook until tender (5 – 8 minutes)
- add remaining salt and pepper, stir
- increase the heat to med-high, and add the eggs
- occasionally, lift up the cooked edges to allow the uncooked eggs to flow underneath
- cook 5 minutes (the center will still be loose)
- top with the shaved Havarti, and place under the broiler (about 6 inches form the heat)
- cook 3 minutes, until puffed and golden brown
- allow to cool 5 minutes before serving
- Category: Breakfast, Main