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Recipe courtesy of Aida Mollenkamp

Asparagus and Jack Cheese Frittata

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 8 to 10 servings
  • Nutrition Info
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Ingredients

8 large eggs

1/2 cup shredded jack cheese

1 teaspoon kosher salt

Freshly ground black pepper

1 tablespoon vegetable oil

1 tablespoon butter

1 pound asparagus, trimmed, cut on diagonal into 1/4-inch pieces (about 3 cups)

3 tablespoons roughly chopped fresh cilantro leaves

Serving suggestion: basic green salad

Directions

  1. Heat the broiler to high and arrange rack in upper third.
  2. In a large bowl, whisk together eggs, cheese, salt, and freshly ground black pepper until thoroughly combined.
  3. In a large ovenproof frying pan, heat the oil and the butter over medium-high heat. When it foams, add asparagus, season well with salt and freshly ground black pepper, and cook, stirring occasionally, until cooked through, about 5 minutes. Stir in the cilantro. Reduce heat to low, pour in egg mixture, and cook until a 1-inch border of egg mixture is firm, about 3 minutes. (The center of the frittata will not be set at this point.) Place the pan in oven and broil until some spots are browned and eggs are just set, about 2 minutes. Cut into wedges and serve with a side salad. It can be served warm or at room temperature.

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