Asparagus, Ham, and Gruyere Frittata

Name: Asparagus, Ham, and Gruyere Frittata
Yield: Serves 6 to 8 (Makes one 12-inch frittata)
Ingredients: 12 , large eggs; 3 tablespoons, half-and-half; 1/2 teaspoon, table salt; 1/4 teaspoon, black pepper; 2 teaspoons, olive oil; 1/2 pound, asparagus, trimmed of tough ends, spears cut on the bias into 1/4-inch pieces; 1 , medium shallot, minced (about 3 tablespoons); 4 ounces, deli-style baked ham, 1/4-inch-thick, cut into 1/2-inch cubes (about 3/4 cup); 3 ounces, Gruyère cheese, cut into 1/4-inch cubes (about 3/4 cup)

15 comments

Appears in Cook's Illustrated May/June 2005, America's Test Kitchen TV

More challenging to cook properly than a regular thin frittata, a thick, hearty frittata often ends up dry, overstuffed, and overcooked.

SERVES6 to 8 (Makes one 12-inch frittata)

TIME35 minutes

has video

WHY THIS RECIPE WORKS

We wanted a frittata recipe big enough to make a substantial meal for six to eight people, with a pleasing balance of egg to filling, firm yet moist eggs, and a supportive browned crust. Given the large number of eggs in our frittata recipe...

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