Tuesday, March 17, 2009

Spring Fritatta

One bunch asparagus, woody ends removed,cut into 1/2 inch pieces on the diagonal
12 eggs
1 shallot-finely diced
1 slice ham, 1/2 inch thick, cut into 1/2 inch cubes
5 oz. or so of Gruyere cheese, cut into 1/4 inch cubes
3 Tablespoons half and half
1 tsp. salt plus about 15 grinds of fresh ground pepper
Preheat broiler. In a large bowl whisk together the eggs , half and half and salt and pepper. Set aside.
In a large oven-proof saute pan, heat 2 tsps. vegetable oil over medium heat. Add asparagus pieces. cook for 3 minutes, stirring occasionally. After 3 minutes, add shallot and ham pieces, cook for another 2 minutes. Add egg mixture and let sit for about 15 seconds. Then start pushing eggs with a spatula from the outside to the center, moving around the pan. Like you are making scrambled eggs, keeping pan over heat. Do this for 2 minutes. After two minutes , cook 30 seconds without stirring to allow bottom to come together. Place in oven 5 inches under broiler for 3-4 minutes, checking every minute and turning if necessary to get even browning. Top will be nicely browned when done. Remove from oven and let sit 5 minutes before serving. This allows any uncooked eggs in the middle to finish cooking. Slide from pan onto cutting board, cut into wedges and serve. Recipe from America's Test Kitchen Tip: Don't be tempted to grate the cheese instead of cubing, it really is tastier with little pockets of melted cheese.

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