Imagine a breakfast so delectable, so perfectly balanced, that it transforms an ordinary morning into a gourmet experience. This Asparagus Ham and Gruyere Frittata is not just a meal—it's a culinary masterpiece that combines the earthy freshness of asparagus, the savory richness of ham, and the luxurious melt of Gruyere cheese in one stunning dish. Whether you're hosting a weekend brunch or craving a protein-packed breakfast, this frittata promises to tantalize your taste buds and impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 6 eggs
- 1 cup asparagus, chopped
- 1 cup ham, diced
- 1 cup Gruyere cheese, shredded
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C). Ensure the rack is positioned in the middle of the oven for even cooking.
- Wash the asparagus thoroughly and trim off the tough woody ends. Chop the asparagus into 1-inch pieces, creating uniform bite-sized segments.
- Dice the ham into small, consistent cubes, approximately 1/4 inch in size to ensure even distribution throughout the frittata.
- In a large mixing bowl, crack the eggs and whisk them together until they are well combined and slightly frothy. Season with salt and pepper to taste.
- Heat olive oil in a 10-inch oven-safe skillet over medium heat. Swirl the oil to coat the entire bottom and sides of the pan.
- Add the chopped asparagus to the skillet and sauté for 2-3 minutes until they become bright green and slightly tender.
- Sprinkle the diced ham evenly over the asparagus in the skillet.
- Pour the whisked eggs over the ham and asparagus, ensuring they are evenly distributed throughout the pan.
- Sprinkle the shredded Gruyere cheese over the top of the egg mixture, covering the surface completely.
- Cook on the stovetop for 3-4 minutes, or until the edges of the frittata begin to set and look slightly firm.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the center is set and the top is golden brown.
- Remove from the oven using oven mitts and let the frittata rest for 2-3 minutes to allow it to set completely.
- Carefully slide the frittata onto a serving plate or cut and serve directly from the skillet.
- Garnish with fresh herbs like chives or parsley if desired, and serve warm.
Tips
- Use an oven-safe skillet to seamlessly transition from stovetop to oven.
- Ensure your eggs are at room temperature for more even cooking.
- Don't overcook the asparagus—you want it bright green and slightly crisp.
- Grate your Gruyere cheese fresh for maximum flavor and melting potential.
- Let the frittata rest after cooking to help it set and make slicing easier.
- For extra flavor, consider adding fresh herbs like thyme or chives to the egg mixture.
- If you don't have Gruyere, Swiss or Emmental cheese make excellent substitutes.
- Use a non-stick skillet or well-seasoned cast iron to prevent sticking.
Nutrition Facts
Calories: 425kcal
Carbohydrates: 7g
Protein: 37g
Fat: 29g
Saturated Fat: 11g
Cholesterol: 276mg
