Ingredients
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1 1/2 (12 oz) pkgs asparagus
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2 shallots
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2 tbsp olive oil
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8 large eggs
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2 tbsp milk
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1/2 cup shredded Gruyère cheese
Steps
1
Trim the asparagus, removing the thick and woody ends. Cut the asparagus in half and dice the shallots. Heat the oil in a 10-inch nonstick skillet. Sauté the asparagus bottoms and shallots until asparagus is blistered and shallots are translucent, 5 min. Season with salt (in moderation) and pepper.
2
While asparagus cooks, whisk the eggs and milk together in a large bowl. Pour the egg over the asparagus-shallot mixture and reduce heat to low. Place asparagus tops around the frittata like spokes on a wheel. Top with the Gruyère cheese.
3
Cover the skillet and cook until eggs are cooked through, 15 min. Flip frittata onto a large plate and cut into slices.
Tips
Serve with thinly sliced prosciutto.
