Crisp, just-tender asparagus and creamy smoky gouda make for a particularly sunny start to a day.
I tend to think that a frittata should have a more custard-like texture than an omelet or tortilla so it’s never worth skimping on the richness that using butter and cream will provide.
I like to serve this for a spring-time brunch with some crusty bread but it can easily be turned into a full meal with the addition of a lightly dressed side salad.
1 tbsp butter
1 large shallot
100g trimmed asparagus (thin stalks)
3 tbsp double cream
75g smoked gouda, grated
salt, pepper and chili flakes to season
Pre-heat the oven to 220°c.
Melt the butter in a non-stick, oven-safe frying pan over a medium-high heat and slice the shallot.
Saute the asparagus for few minutes and then add the shallots to the pan. Reduce the heat a little and continue to cook the vegetables until the shallots are starting to caramelise and the asparagus begins to char a little.
Crack the eggs into a mixing bowl or jug, add the cream and seasoning and whisk it all together. Stir two-thirds of the cheese into this custard.
Pour the custard over the vegetables in the pan and continue to cook it on the hob until it is half-way set. Scatter the remaining cheese over the top of the frittata and transfer the pan to the oven for 5-8 minutes until the frittata is just set and a little browned on top.