Frittata with Havarti, Dill, and Asparagus
Recipe contributed by Cecilia Kiker; photo contributed by Grace Kosner
Prep Time: 15 minutes Cook Time: 22 minutes
“I was looking at recipes online and I saw someone was using dill and havarti. Then I thought, what is springlike and would go with the dill and havarti? Asparagus! The rest just seemed to pull itself together.” -- Cecilia Kiker
2 spears asparagus
2 teaspoons olive oil, divided
½ teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
4 tablespoons grated havarti
1 tablespoon chopped fresh dill
2 tablespoons heavy cream
- Preheat oven to 400°F. Line a sheet pan with parchment paper.
- Trim the dark green leaves from the scallions, and snap off the tough, woody ends of the asparagus. Slice each in half lengthwise, or in quarters if asparagus is very thick. Toss with 1 teaspoon of the olive oil, and ¼ teaspoon each salt and pepper. Spread out on the prepared pan and roast for about 8 minutes, until tender and browned.
- Whisk together the eggs, cream, and the remaining salt and pepper in a small bowl.
- Heat the remaining 1 teaspoon olive oil in a small, sturdy ovenproof frying pan, pour in the egg mixture, and cook for 3 minutes, until the bottom and sides are set. Scatter the roasted vegetables over the surface, sprinkle on the havarti and dill, and press down with a spatula until they are completely embedded in the egg.
- Transfer the pan to the oven and bake for 10 minutes, or until the top is beginning to brown and the egg batter does not jiggle in the pan. Remove from the oven, cool slightly, and enjoy.
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