Mom loves her frittata pans from William Sonoma. She has two, a small set and a large set. For Christmas she put the large set to good use. This Asparagus Frittata is made with thin asparagus and both Gouda and Parmesan cheeses. It was the perfect addition to our Christmas Brunch.
Adapted from: Southern Living APRIL 2012
Yield: Makes 6 servings
1 pound fresh thin asparagus
2 tablespoons butter
1 small onion, coarsely chopped
1 garlic clove, minced
12 large eggs
1/2 cup sour cream
3/4 teaspoon freshly ground pepper
1/2 teaspoon kosher salt
1 cup (4 oz.) shredded Gouda cheese
1/4 cup freshly grated Parmesan cheese
Snap off and discard tough ends of asparagus. Cut asparagus diagonally into 1-inch pieces. Melt butter in the bottom skillet over medium-high heat; add onion, and sauté 3 to 4 minutes or until onion is tender. Add asparagus; sauté 3 to 4 minutes or until tender. Add garlic, and sauté 1 minute.
Whisk together eggs and next 3 ingredients until well blended. Stir in 3/4 cup Gouda cheese. Fold egg mixture into vegetable mixture in skillet. Cook, stirring occasionally, 2 to 3 minutes or until almost set. Sprinkle with Parmesan cheese and remaining 1/4 cup Gouda cheese. Add the top skillet and flip cooking another 8 minutes or until set.