Asparagus, Ham, and Gruyere Frittata
Epicurious Editor
Cook’s Illustrated
ingredients
- 12 large eggs
- 3 tablespoons half-and-half
- Table salt and ground black pepper
- 2 teaspoons olive oil
- 1/2 pound asparagus , trimmed of tough ends, spears cut on the bias into 1/4-inch pieces
- 1 medium shallot , minced (about 3 tablespoons)
- 4 ounces deli-style baked ham , 1/4-inch-thick, cut into 1/2-inch cubes (about 3/4 cup)
- 3 ounces Gruyère cheese , cut into 1/4-inch cubes (about 3/4 cup)
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