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Asparagus frittata

Asparagus frittata

1 serving
Salty Sweet Cream

ingredients

  • 8 eggs
  • ½ cup 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
  • ½ cup shaved Castello® Castello® Aged Havarti

preparation

1. Pre-heat your broiler

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

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

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

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

6. Add remaining salt and pepper, stir

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

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

9. Cook 5 minutes (the center will still be loose)

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

11. Cook for 3 minutes, until puffed and golden brown

12. Allow to cool 5 minutes before serving