Description
This asparagus and aged Havarti frittata is a simple yet elegant dish, perfect for a light supper or a special brunch.
Ingredients
Units
Scale
- 8 eggs
- 1/2 cup heavy cream (can also use half and half or whole milk)
- 1/2 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 shallot, thinly sliced
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup aged Havarti cheese, shaved
Instructions
- Preheat your broiler to high.
- In a large bowl, whisk together the eggs, heavy cream, 1/4 teaspoon salt, and 1/4 teaspoon pepper until well combined.
- Heat the butter and olive oil in a 10-12 inch ovenproof skillet over medium heat.
- Add the sliced shallot to the skillet and cook, stirring occasionally, until it begins to soften, about 2-3 minutes.
- Add the asparagus to the skillet and cook for another 5 minutes, stirring occasionally, until the asparagus is bright green and tender.
- Pour the egg mixture over the asparagus and shallots in the skillet, tilting the pan to ensure even distribution.
- Cook on the stovetop for about 5-7 minutes, or until the edges begin to set.
- Sprinkle the shaved Havarti cheese over the top of the frittata.
- Transfer the skillet to the preheated broiler and cook for 3-5 minutes, or until the top is puffed and golden brown.
- Remove from the oven and let cool slightly before slicing and serving.
Notes
For a variation, try using Parmesan cheese if you don’t have Havarti. This dish can be served hot or at room temperature, making it versatile for any meal. Leftovers can be stored in the refrigerator for up to 2 days and reheated gently in the oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3 grams
- Sodium: 450 mg
- Fat: 28 grams
- Carbohydrates: 7 grams
- Fiber: 2 grams
- Protein: 18 grams
- Cholesterol: 375 mg