Emmentaler and Asparagus Frittata
Makes 6 servings.
- 8 eggs
- 1/3 cup milk
- 1/4 tsp. salt
- 1/8 tsp. ground black pepper
- 4 oz. (about 1 cup) Emmentaler cheese, shredded, divided
- 1 Tbsp. butter
- 1 cup sliced mushrooms
- 1/4 cup chopped shallots or red onion
- 12 fresh asparagus spreads (about 8 oz.), cut into 2" lengths
Preheat broiler. Beat eggs, milk, salt and pepper in a medium bowl with wire whisk until blended. Stir in 1/2 cup Emmentaler cheese. Set aside.
Melt butter in 10-inch nonstick skillet with ovenproof handle over medium heat. Add mushrooms, shallots and asparagus; cook and stir 3 minutes, or until vegetables are crisp-tender. Reduce heat to medium-low; pour egg mixture over vegetables. Cover; cook 10 minutes, or until bottom of frittata is set, carefully lifting edge with spatula and tilting skillet as necessary to allow uncooked portion to flow underneath.
Place skillet under broiler. Broil 2 minutes, or until top is set but not brown. Top with remaining 1/2 cup Emmentaler cheese; let stand until cheese is melted. Cut into 6 wedges.