Julee Rosso, Sheila Lukins

Asparagus Arugula Frittata

Preparation info

  • 2

    portions
    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Moist and chock-full of asparagus, arugula, and Gruyère, this makes a great brunch or luncheon dish.

Ingredients

  • 3 eggs
  • 2 tablespoons half-and-half
  • 1 teaspoon minced f

Method

  1. Preheat the broiler.
  2. Beat the eggs, half-and-half, thyme, salt, and pepper together in a medium-size bowl. Set aside.
  3. Cut the asparagus in half lengthwise and then in 1 inch pieces. Bring a saucepan of lightly salted water to a boil, add the asparagus, and re