Monday, June 20, 2016

Asparagus-Ham-Gruyere Frittata

Some time ago, Googer gifted me with a copy of The Science of Good Cooking from America's Test Kitchen. We love this cookbook and have made several recipes from it. All have been excellent.

A few weeks ago, we decided to make frittata for dinner. You would think by now we wouldn't need a recipe for a frittata, but sometimes when we just do it, it's just not as good as following a recipe from a trusted source. Our ingredients don't mesh as nicely, our egg filling is missing a little something.
So we followed TSOGC recipe for Asparagus-Ham-Gruyere Frittata. However, we halved it. A 12 egg frittata was a bit much for the two of us.
We bought some ham steak in a package. I trimmed it and cut it into small cubes. I also chopped the asparagus into small pieces while SP grated the gruyere and whisked up the egg mixture.
Some time on the stovetop, a little time under the broiler, and dinner is served. It doesn't take long to make (especially if you chop/grate everything ahead of time), it's easy, it's filling, and it's yummy. I like this ham-asparagus-gruyere combination. Definitely a frittata combination we'll make again.

Recipe here.

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