Asparagus Frittata a la Fontina or Gruyère
Ingredients
Sea Salt
2½ pounds Asparagus, trimmed and washed
4 tablespoons Butter
Black Pepper, freshly ground, to taste
Nutmeg, freshly ground to taste
⅓ cup Gruyère or Fontina, grated
¾ cup Prosciutto, finely minced or slivered
2 tablespoons Parsley, finely minced
3 Organic Pastured Eggs, beaten
3 to 4 tablespoons Parmesan, freshly grated
Directions
1. Preheat the oven to 350 degrees
2. Cut asparagus into 1-1½-inch lengthwise
3. Add the asparagus and butter together in a large skillet
4. Season with salt, pepper and nutmeg
5. Set over low heat and stir to melt the butter
6. Remove from the heat
7. Turn the asparagus and the melted butter into a 9 or 10 inch pie plate
8. Arrange in an even layer
9. Sprinkle with the Gruyère, prosciutto and parsley
10. Beat eggs and pour on top, gently shaking the pan to distribute
11. Top with the Parmesan and bake until the eggs are set into a custard and a golden-brown crust forms on top, about 35 minutes
12. Serve hot or warm