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this asparagus frittata with aged havarti is great for an easy weeknight supper, but special enough for your Easter brunch
Spring may technically still be a few days away, but we have been enjoying spring weather here in California for quite a while.
Strawberries are ripe and ready to pick, the markets all have gorgeous bundles of asparagus on display, and our girls have been in serious egg laying mode.
I’m not complaining one bit. My kids can eat their weight in berries, what’s not to love about asparagus season, and even if we are overloaded with eggs, my neighbors are always happy to receive the extra.
This week though, I found myself with 3 pounds of asparagus and more than 3 dozen eggs, and that was after gifting to friends.
Too much asparagus + too many eggs = FRITTATA for dinner
Most frittata recipes call for Parmesan cheese, but lately we have been LOVING aged Havarti, and I do mean loving. I found Charlie with a block of it in his room; he did not feel like sharing. It has a buttery, nutty flavor that I find similar to a good Parmesan. We have been snacking on it non stop for weeks, but luckily I had just enough to shave over the top of the frittata before it went into the oven.
This frittata is about as easy as it gets, using only a few simple ingredients you probably already have at home, and makes a delicious light supper as well as breakfast or brunch.
- 8 eggs
- 1/2 cup heavy cream (can also use half and half or whole milk)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 shallot, thinly sliced
- 1 pound asparagus, trimmed, and cut into 1 inch pieces
- 1/2 cup shaved Castello Aged Havarti
- pre-heat your broiler
- whisk together the eggs, cream, 1/4 tsp salt, and 1/4 tsp pepper
- Heat butter and oil in an oven proof skillet (10 - 12 inch) over medium heat
- add shallot,stirring until it begins to soften (about 2 minutes)
- add asparagus, and cook until tender (5 - 8 minutes)
- add remaining salt and pepper, stir
- increase the heat to med-high, and add the eggs
- occasionally, lift up the cooked edges to allow the uncooked eggs to flow underneath
- cook 5 minutes (the center will still be loose)
- top with the shaved Havarti, and place under the broiler (about 6 inches form the heat)
- cook 3 minutes, until puffed and golden brown
- allow to cool 5 minutes before serving