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Ingredients
Frittata
10 large eggs
½ cup heavy cream- 2 oz Gruyère coarsely grated; choose vegetarian-rennet cheese if needed
- 2 cups arugula packed, or other tender salad greens
1 bunch asparagus about 1 lb for the base batch
3 tbsp olive oil divided among the cooking stages
kosher salt to taste
1 medium red onion thinly sliced
2 cloves garlic finely chopped
1 tbsp oregano coarsely chopped
black pepper freshly ground, to taste
1 tbsp chives coarsely chopped
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 350°F with a rack in the middle. Whisk the eggs and cream until fully combined, then fold in the grated Gruyère and arugula.
- Separate the asparagus spears from their firm lower ends. Thinly slice any usable stem ends, discarding dry or fibrous pieces. Keep these slices separate from the spears.
- Heat one third of the oil in a large ovenproof skillet over medium-high heat. Add the asparagus spears and cook for 5–8 minutes, turning occasionally, until blistered in spots and tender-crisp. Season with salt and lift onto a plate.
- Add another third of the oil to the skillet. Cook the red onion, garlic, oregano and sliced asparagus ends for about 5 minutes, stirring now and then, until the onion softens and the stem slices are tender. Season with salt and pepper.
- Swirl in the remaining oil and wait about 30 seconds. Pour in the egg mixture and arrange the asparagus spears across the top. Cook without stirring for about 3 minutes, until the eggs set around the edges.
- Transfer to the oven and bake until the center is set and reaches 160°F, starting to check after 15 minutes. Remove carefully and let stand for 15 minutes. Scatter over the chives and a little more pepper before cutting.
Notes
The base batch makes about 6–8 portions, depending on the rest of the meal. The serving control starts at 6.
Use a skillet that is safe at 350°F, including its handle. Keep an oven mitt over the hot handle after removing it.
For a vegetarian meal, choose a Gruyère-style cheese made with vegetarian rennet.
