Instructions
- Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler.
- Whisk eggs, half and half, salt and pepper together in a bowl. Set aside.
- Chop asparagus into 1/4" pieces. Mince shallot.
- In an ovensafe 12" skillet, heat oil over medium heat. Add asparagus and cook for 3 minutes. Add shallot and cook for a few more minutes until the shallot slightly softens.
- Add the gruyere to egg mixture and then add mixture to the skillet. Stir to make sure everything is well combined. Make sure to use a spatula when stirring so you don’t scratch your pan. Scrape the bottom of the skillet with the spatula until large curds form (should take about 2 minutes). Shake pan to evenly distribute the eggs then let cook for about 30 seconds without stirring.
- Place skillet under broiler for 3 to 4 minutes. Frittata should be slightly browned on top and puffed when done. Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.
Recipe Notes
From Cook's Illustrated (May 1, 2005)