Need to whip up breakfast for a crowd? Serve up this easy and impressive-looking frittata. Roasting the asparagus before adding it to the eggs lends another dimension of sweet, rich spring flavor. Diced ham makes it extra hearty, but feel free to skip the meat — or substitute mushrooms, which makes a great partner for the asparagus.
- 3/4 pound asparagus, trimmed and cut into 1/2-inch pieces
- Olive oil
- Salt and freshly ground black pepper
- 8 eggs
- 2 tablespoons whipping cream
- 6 ounces ham, diced
- 1 tablespoon butter
- 6 ounces grated mozzarella
Preheat the oven to 425 degrees F.
On a baking sheet, toss the asparagus with some olive oil and season to taste with salt and pepper. Roast the asparagus until tender and caramelized, 8 to 10 minutes. Set aside.
In a large bowl, whisk together the eggs, cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in the ham and cooked asparagus.
In a 10-inch ovenproof skillet, melt the butter over medium-high heat. Add the egg mixture and cook for 3 to 4 minutes, or until the eggs start to set. Sprinkle the cheese over the frittata and reduce the heat to medium. Cook until the eggs are almost set but the top is still runny, about 2 minutes. Place the skillet in the oven and bake until the eggs are set and the frittata is golden brown, about 10 minutes. Let cool for a few minutes before serving.