Asparagus frittata

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Asparagus frittata

Ingredients

8 eggs
½ cups heavy cream (can also use half and half or whole milk)
½ tsp salt
½ tsp pepper
1 tbsp butter
1 tbsp olive oil
1 shallot, thinly sliced
1 pound green asparagus, trimmed, and cut into 1 inch pieces

Preparation

Preparation

Pre-heat your broiler

Whisk together the eggs, cream, 1/4 tsp salt, and 1/4 tsp pepper

Heat butter and oil in an oven proof skillet (10 - 12 inch) over medium heat

Add the shallots, stirring until it begins to soften (about 2 minutes)

Add asparagus, and cook until tender (5 - 8 minutes)

Add remaining salt and pepper, stir

Increase the heat to med-high, and add the eggs

Occasionally, lift up the cooked edges to allow the uncooked eggs to flow underneath

Cook 5 minutes (the center will still be loose)

Top with the shaved Aged Havarti, and place under the broiler (about 6 inches form the heat)

Cook for 3 minutes, until puffed and golden brown

Allow to cool 5 minutes before serving

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