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Asparagus, Ham, and Gruyere Frittata Recipe

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This recipe for Asparagus, Ham, and Gruyere Frittata, by , is from The Cookbook Legacy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Robin Brown

Category:
Category:

Ingredients:  
Ingredients:  
12 large eggs
3 tablespoons half-and-half
2 teaspoons olive oil
8 ounces of asparagus
One shallot
4 ounces thickly sliced smoked or baked deli ham
3 ounces gruyere cheese, cut into 1/4 inch cubes
salt and pepper to taste

Directions:
Directions:
Preheat oven to 450, and place rack 5 inches from the element. Trim the tough ends off 8 ounces of asparagus. Cuts spears on bias into 1/4 fourth inch pieces. Peel and minced one shallot. Cut ham into 1/2 inch pieces. In a separate bowl whisk 12 eggs, 3 tablespoons half-and-half, half teaspoon salt, and 1/4 teaspoon pepper until combined. Set aside. Heat 2 teaspoons olive oil in 12 inch nonstick oven safe skillet over medium heat until shimmering. Add asparagus and cook, stirring occasionally, until lightly browned and almost tender, about three minutes. Add shallot and ham and cook until shallot softens slightly, about two minutes. Stir gruyere into egg mixture. Add egg mixture and cheese to the skillet, and cook, using spatula to stir and scrape bottom of skillet until large curds form and spatula begins to leave wake up eggs are still very wet, only about 3 minutes. Put the pan in the oven and bake until the surface of the frittata is puffy and golden, about five minutes. Remove from the oven and let sit for five minutes loosen the frittata with a spatula and slide it onto a cutting board, cutting into wedges and serve.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
You can substitute Swiss cheese for gruyere cheese in this recipe.

 

 

 

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