– 1/2 lb asparagus, tough ends trimmed
– 1/2 cup shallots, chopped
– 2 teaspoons butter
8 large eggs
2 tbsp fresh grated Pecorino Romano
3 oz Gruyère, grated
/2 tsp kosher salt and fresh pepper to tast
Steam asparagus crisp and tender, about 3 to 4 minutes. Thinly slice on the diagonal into 1/2-inch pieces.
Preheat oven to 350°F.
Heat butter in a 10-inch oven safe skillet over medium heat. Stir in shallots and saute until golden, about 4-5 minutes. Add steamed asparagus, salt and pepper.
In a medium bowl whisk eggs, grated cheese, salt, and pepper. Pour over asparagus.
Place skillet oven. Cook about 16 to 18 minutes, or until frittata is completely cooked.
Serve hot, cut into 4 equal wedges.
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