Ham and Cheese Frittata


Breakfast, Lunch


12 large eggs

3 tablespoons 1% low-fat milk

3 ounces gruyere cheese

2 teaspoons olive oil

1/2 bunch Asparagus

4 ounces thick sliced deli ham ; diced

1 shallot

Salt and pepper to taste


Adjust top oven rack to about 5" from broiler element, and preheat broiler.

Break off the tough ends of the asparagus and cut into 1" pieces.
Chop the ham.
Cut the cheese into 1/2" cubes.
Mince the onion.

Whisk the eggs, milk, 1/2 tsp. salt, and 1/4 tsp. pepper together, then stir in cheese, and set aside.

Heat oil in a large, oven-safe pan over medium heat.
Add asparagus and cook until lightly browned and crisp-tender, 2 to 4 minutes.
Stir in ham and shallot and cook for about 2 minutes.

Add egg mixture to skillet and cook, using rubber spatula to stir and scrape bottom of skillet about 2 minutes (longer if skillet is smaller). Eggs should start to resemble scrambled eggs but still be very loose. Shake skillet to distribute eggs evenly and continue to cook without stirring to set the bottom, about 30 seconds.

Slide skillet under broiler and cook until surface is puffed and spotty brown, yet center remains slightly wet and runny when cut with a paring knife, 3 to 4 minutes.

Remove skillet from broiler and let stand until eggs in middle are just set, about 5 minutes.

Use rubber spatula to loosen frittata from skillet, then slide onto cutting board, slice into wedges, and serve.


Leif said this was one of the best things we've made. Ate it for lunch, but halved the recipe. Add more asparagus for sure. Not sure what 1/4 bunch is (since I halved the recipe), but used 2 large stalks, which wasn't enough.