- 8 extra-large eggs
- 1/2 cup light cream
- 1/2 cup grated parmigiano-reggiano
- 1/2 cup grated gruyere cheese
- 1/2 cup basil leaves, torn into bite-sized pieces plus a few sprigs for garnish
- 1/2 cup mint leaves, torn into bite-sized pieces
- 2 tablespoon extra-virgin olive oil
- 1/2 pound slender asparagus, ends trimmed, chopped into 1/2 inch pieces
- 1 pint cherry tomatoes, halved lengthwise
Preheat the oven to 425 degrees Fahrenheit with a rack in the center.
Separate 4 of the eggs, placing the yolks in a medium bowl and the whites in a large one.
Add the remaining 4 eggs to the yolks and whisk in the cream, Parmigiano, Gruyere, basil and mint.
Beat the egg whites with a clean whisk or electric mixer until they form stiff peaks.
Fold the egg whites into the egg mixture until there are not streaks.
Season with salt and pepper and set aside.
Heat the olive oil in a large, oven-proof skillet over medium-high heat.
Add the asparagus and cook about 3 minutes, until they are slightly softened and bright green.
Add the tomatoes and cook about 2 minutes more, until they are softened.
Pour the egg mixture into the pan and cook, lifting the edges with a spatula to allow the uncooked egg to flow to the bottom of the pan.
Cook until the edges of the frittata are firm and the center is still runny, 7 to 10 minutes, then transfer the pan to the oven and bake about 8 minutes, until set, puffed and golden.
Cool slightly, then cut into wedges and garnish each with a few sprigs of basil.