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Asparagus, Ham, and Gruyere Frittata Recipe

Looking for an easy Asparagus, Ham, and Gruyere Frittata recipe? Learn how to make Asparagus, Ham, and Gruyere Frittata using healthy ingredients.


Submitted by jynwood

Makes 6 servings



From Cooks Illustrated website/email list Make one 12-inch frittata, serving 6 to 8. . An ovensafe nonstick 12-inch skillet is a must for this recipe and the variations that are linked. Because broilers vary so much in intensity, watch the frittata carefully as it cooks.

Recipe Ingredients for Asparagus, Ham, and Gruyere Frittata

12 large eggs
3 tablespoons half-and-half
2 teaspoons olive oil
1/2 pound asparagus, trimmed of tough ends, spears cut on the bias into 1/4-inch pieces
3 T shallot, medium, minced (about 1 medium shallot)
4 ounces ham, deli-style baked, 1/4-inch-thick, cut into 1/2-inch cubes (about 3/4 cup)
3 ounces cheddar cheese, extra sharp, recipe called for Gruyère cheese, cut into 1/4-inch cubes (about 3/4 cup)

Recipe Directions for Asparagus, Ham, and Gruyere Frittata

  1. 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.

  2. Heat oil in 12-inch nonstick ovensafe skillet over medium heat until shimmering; add asparagus and cook, stirring occasionally, until lightly browned

  3. 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.

  4. 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.

  5. Back to Top Step-by-Step

  6. Three Steps to Cooking a Thick Frittata

  7. On the Stovetop: 1. Start frittata on stovetop, stirring eggs as they set. Under the Broiler: 2. When eggs form large curds but top is still wet, slide skillet under broiler. On a Cooking Rack: 3. Once top browns, move skillet to cooling rack, where residual heat gently completes cooking center of frittata.

  8. Recipe Testing

  9. Two Flawed Cooking Methods

  10. STOVETOP ONLY: Flat and dense

  11. OVEN ONLY: Souffléed but overcooked

Categories

Breakfast

Nutrition Facts
Serving Size 184.9g
Amount Per Serving
Calories
265
Calories from Fat
168
% Daily Value*
Total Fat
18.7g
29%
Saturated Fat
7.4g
37%
Trans Fat
0.0g
Cholesterol
451mg
150%
Sodium
479mg
20%
Potassium
305mg
9%
Total Carbohydrates
4.3g
1%
Dietary Fiber
1.0g
4%
Sugars
1.6g
Protein
20.4g
Vitamin A 20% Vitamin C 6%
Calcium 18% Iron 17%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in sugar
  • High in phosphorus
  • High in riboflavin
  • Very high in selenium
  •   Bad points
  • High in saturated fat
  • Very high in cholesterol
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