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 (120 ml) heavy cream (can also use half and half or whole milk)
- 1/2 tsp salt, divided
- 1/2 tsp pepper, divided
- 1 tbsp (15 ml) butter
- 1 tbsp (15 ml) olive oil
- 1 shallot, thinly sliced
- 1 lb (450 g) asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup (120 ml) aged Havarti cheese, shaved
Instructions
- Preheat your broiler to high.
- In a large bowl, whisk together the eggs, heavy cream, 1/4 tsp salt, and 1/4 tsp 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: Italian
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