Frittatas seem to be very trendy, don’t they? With so much hype around them, I decided that I had to try one. Plus, I’ve been having so much fun learning to love breakfast a little bit more (breakfast is my least favorite meal…in fact, most days my breakfast is just leftover dinner or lunch from the previous day). Asparagus is cheap these days, at least in my local grocery store. And lately I’ve been having a little love affair with gruyere. Like, I eat a little piece before bed sort of love affair. It’s just so good. Here’s how to make yourself a frittata:
8 extra large eggs
1 bunch of thin asparagus
1 cup of chopped yellow onion
1.25 cups gruyere cheese, grated
3/4 cups heavy cream
1 tbsp butter
Preheat the oven to 350 degrees F.
When selecting asparagus, I recommend choosing thin asparagus. To an extent, thick vs. thin asparagus is a preference. I’m a thin asparagus girl. Cut the asparagus into 1 inch pieces.
Melt the butter in an 8 inch oven proof skillet, and saute the onions for about 5 minutes with a good pinch of salt and pepper over medium heat.
While the onions are softening up, whisk together the eggs, cream, and 1 cup of gruyere. Season the egg mixture with a heavy pinch of salt and pepper.
Add your asparagus to the pan, and pour your egg mixture on top:
Sprinkle the remaining 1/4 cup of gruyere on top, and bake your frittata for 30-35 minutes, until a knife inserted into the center comes out cleanly. It’s really important not to overcook the frittata, or you will literally cook all the moisture out of it and it will be yucky and dry. Once those eggs are cooked, time to eat! Thanks for reading! I would love to hear any comments/questions/suggestions below.
I cooked this frittata using the cooking method from Ina’s Smoked Salmon Frittata.