Blistered Asparagus Frittata
INGREDIENTS:
10 large eggs
½ cup heavy cream
2 oz. Gruyère or other semifirm cheese, coarsely grated (about ½ cup)
2 cups (packed) arugula or other tender salad greens
1 bunch asparagus (about 1 lb.)
3 Tbsp. extra-virgin olive oil, divided
Kosher salt
1 medium red onion, thinly sliced
2 garlic cloves, finely chopped
1 Tbsp. coarsely chopped oregano
Freshly ground black pepper
1 Tbsp. coarsely chopped chives
DIRECTIONS:
1. Place a rack in middle of oven; preheat to 350°. Whisk eggs and cream in a medium bowl until no streaks remain. Stir in Gruyère and arugula; set aside.
2. Separate woody ends from asparagus spears; thinly slice ends and set aside. If using frozen asparagus, simply thaw.
3. Add 1 Tbsp. oil to same skillet. Cook red onion, garlic, oregano, and reserved asparagus ends, stirring occasionally, until onion is softened and asparagus is tender, about 5 minutes. Season generously with salt and pepper.
4. Swirl remaining 1 Tbsp. oil in skillet and wait 30 seconds before pouring in reserved egg mixture. Arrange asparagus spears in a single layer on top. Cook, undisturbed, until egg mixture is set at the edges, about 3 minutes.
5. Transfer skillet to oven and bake frittata until puffed slightly and center is just set, 15–17 minutes. Let cool in pan 15 minutes.
6. Just before serving, scatter chives over frittata and season with more pepper.
Do Ahead: Frittata can be made 3 days ahead. Let cool completely; wrap in foil and chill, or freeze up to 3 months. Reheat in a 300° oven until warmed through, 30–40 minutes.
** Recipe & photo credit: Bon Appetit