Ingredients
6–8 servings
10 large eggs
½ cup heavy cream
2 oz. Gruyere or other semi-firm 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
Preparation
Step 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 Gruyere and arugula; set aside.
Step 2
Separate woody ends from asparagus spears; thinly slice ends and set aside.
Step 3
Heat 1 Tbsp. oil in a large cast-iron or ovenproof nonstick skillet over medium-high. Cook asparagus spears, tossing occasionally, until crisp-tender and blistered in spots, 5–8 minutes. Season with salt and transfer to a plate.
Step 4
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.
Step 5
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.
Step 6
Transfer skillet to oven and bake frittata until puffed slightly and center is just set, 15–17 minutes. Let cool in pan 15 minutes.
Step 7
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.
Don’t like asparagus? Then, just substitute with your favorite spring vegetable like spinach, artichokes, peas, or broccoli!
Enjoy!
