Italian
Asparagus-Cheddar Frittata
Tender skillet frittata with crisp-tender asparagus, sharp cheddar, scallions, and a lightly broiled finish.
4 servings · 8 minutes prep · 17 minutes cook
Ingredients
Frittata
- 8 large eggs
- 1/3 cup
- 3/4 tsp, Diamond Crystal brand
- 1/4 tsp, freshly ground
- 1 tbsp
- 8 oz, trimmed and cut into 1-inch pieces
- 2 scallions, thinly sliced, white and green parts separated
- 1 cup, shredded and divided
Directions
Prepare the Eggs and Vegetables
- Heat the broiler with a rack 6 inches from the element. Whisk egg, whole milk, kosher salt, and black pepper until fully blended but not foamy.
- Melt unsalted butter in a 10-inch broiler-safe nonstick skillet over medium heat. Add asparagus and the white parts of scallions; cook, stirring occasionally, until the asparagus is bright green and crisp-tender, 3–4 minutes.
Set the Frittata
- Reduce the heat to medium-low. Pour in the egg mixture and stir slowly with a silicone spatula for 30 seconds, drawing the soft curds toward the center. Stop while the surface is still wet. Reserve 1/4 cup of cheddar cheese, then scatter the rest evenly over the eggs.
- Cook undisturbed until the edges are set and the center remains loose, 4–5 minutes.
Broil and Serve
- Broil, watching closely, until the center is just set, the cheese is lightly spotted, and the eggs reach 160°F, 1–2 minutes. Rest for 5 minutes, then scatter the reserved cheddar and scallion greens over the top and slice.
