Celiac.com 05/30/2020 - A savory marriage of cheese, herbs, eggs, and fresh asparagus, this tasty frittata offers a perfect way to celebrate the flavors of spring, and is sure to be a standout at your next brunch or fancy breakfast. If you're really looking to turn heads, hit it with a bit of fresh Hollandaise sauce.
2 tablespoons unsalted butter
½ cup sliced shallots
1 pound thin spear asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
6 large eggs
¾ cup ricotta cheese (or, as I prefer, cottage cheese)
½ teaspoon salt
1 tablespoon fresh chives, minced
¼ teaspoon dried tarragon
1 cup shredded Gruyere or Swiss cheese
¼ cups parsley, finely chopped
Grated parmesan or Pecorino Romano, as garnish
In a bowl, lightly beat the eggs, then stir in ricotta cheese, salt, chives and tarragon.
Heat butter into a 10-inch oven-proof frying pan over medium heat.
Add shallots and cook, stirring occasionally, until they soften and turn translucent, about 3 minutes.
Add asparagus and cook for an additional 3 minutes.
Turn on the oven broiler.
Add the egg mixture into the pan with vegetables, and cook about 4 to 5 minutes until almost set, but still runny on top.
Sprinkle Gruyere cheese over the eggs and place under the broiler until cheese is melted and browned, and the center is set, about 3 to 4 minutes.
Turn off the broiler.
Carefully remove pan from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.
Be sure to stow hot pan in a safe place.
Top frittata edges with parsley and grated parmesan or Romano.