Easy French Frittata
Yield: 2 large or 4 small servings
Prep time: 5 minutes
Cook time: 20 minutes
1 tablespoon plus 1 teaspoon olive oil, ghee, or butter
8-10 asparagus stalks (about half a bunch), trimmed and chopped
Sea salt and freshly ground black pepper, to taste
4 eggs, beaten
2 ounces Brie or other soft cheese, thickly sliced
Preheat the oven to 350. Heat one teaspoon of the butter or oil in an 8-inch cast iron skillet over medium low heat. Add the asparagus and cook, stirring occasionally, until crisp-tender and lightly browned, 5-8 minutes. Season with salt and pepper to taste, and transfer to a plate.
Add the remaining tablespoon of butter or oil to the pan, and swirl to coat the bottom and a bit of the sides of the pan. Pour in the eggs, and reduce the heat to low. Place the cheese and asparagus on top. When the edges of the omelette are beginning to set, transfer the pan to the oven.
Bake for 5-10 minutes, or until just set. Carefully remove the pan from the oven (don’t forget to use an oven mitt). Slice into wedges and serve immediately. If you leave the frittata in the pan for too long (perhaps because you’re taking a million photos of it), the eggs can become slightly overcooked.
If you have any frittata left over, you can refrigerate it and heat it up the next morning. I thought mine tasted just as good, or perhaps even a bit better, the next day.
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