Name: Asparagus, Ham, and Gruyere Frittata
Total time: 30 min
Ingredients: 12 large eggs; 3 tablespoons half-and-half; ½ teaspoon table salt; ¼ teaspoon black pepper; 2 teaspoons olive oil; ½ 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)

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, we had to speed up the time the frittata spent on the stovetop so the bottom wouldn’t scorch by the time the eggs were properly cooked. We solved the problem by starting the eggs on medium heat and stirring them so they would cook quickly yet evenly. With the eggs still on the wet side, we slid the skillet under the broiler until the top had puffed and browned, but removed it while the eggs in the center were still slightly wet and runny, allowing the residual heat to finish the cooking.

Ingredients

12 large eggs

3 tablespoons half-and-half

½ teaspoon table salt

¼ teaspoon black pepper

2 teaspoons olive oil

½ pound asparagus, trimmed of tough ends, spears cut on the bias into ¼-inch pieces

1 medium shallot, minced (about 3 tablespoons)

4 ounces deli-style baked ham, ¼-inch-thick, cut into ½-inch cubes (about ¾ cup)

3 ounces Gruyère cheese, cut into ¼-inch cubes (about ¾ cup)

Instructions

Cook along with these step-by-step instructions

Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler. Whisk eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper in medium bowl until well combined, about 30 seconds. Set eggs aside.

Heat oil in 12-inch carbon-steel or cast-iron skillet over medium heat until shimmering; add asparagus and cook, stirring occasionally, until lightly browned and almost tender, about 3 minutes. Add shallot and ham and cook until shallot softens slightly, about 2 minutes. Stir Gruyère into eggs; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.

Recipe Tip

It's important to use a well-seasoned skillet in this recipe.

Slide skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 3 to 4 minutes; when cut into with paring knife, eggs should be slightly wet and runny. 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 Tip

Because broilers vary so much in intensity, watch the frittata carefully as it cooks.