Fresh asparagus, spring onions and herbs make this frittata a springtime dish that can serve as the centerpiece of a dairy meal. It’s a lovely brunch or light supper dish right out of the oven but can also serve as a brown-bag lunch option, cold, during Passover. Choose thin asparagus for this recipe.
- ¾ pound thin asparagus, woody stalks trimmed
- 8 large eggs
- ½ cup heavy cream (or ¼ cup whole milk plus ¼ cup heavy cream)
- 2 ounces Gruyere cheese, finely grated
- 1 teaspoon salt, divided
- ½ teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- 2 large red or white spring onions, white and pale green parts, trimmed and thinly sliced
- 2 tablespoons freshly grated Parmesan cheese
- 1 teaspoon fresh thyme leaves, plus extra for garnish
- 1 tablespoon shredded fresh mint leaves, for garnish
- Preheat the oven to 350°F. Cut 3-inch tips from the asparagus stalks, then slice the stalks into ¼-inch pieces.
- Whisk the eggs, cream, Gruyere, ½ teaspoon salt and the black pepper in a medium bowl.
- Melt the butter with the oil in a large oven-proof skillet (preferably cast-iron) over medium heat. Add the asparagus stalks, the spring onions and ½ teaspoon salt. Cook, stirring and shaking the pan, for about 2 minutes, until the stalks are crisp-tender and the onions soften. Add the eggs and gently stir to evenly distribute. With tongs, carefully arrange the asparagus tips in a spoke pattern in the eggs without submerging them. Sprinkle with the Parmesan and 1 teaspoon thyme.
- Transfer to the oven and bake for about 20 minutes, or until the eggs are set and the frittata is light golden in color. Serve warm or at room temperature garnished with fresh thyme and mint.