Emmentaler And Asparagus Frittata
Found on a recipe card in the deli section next to the imported cheeses.
Steps
Preheat broiler.
Beat eggs , milk , salt and pepper in a medium-size bowl until blended.
Stir in 1 / 2 cup cheese.
Set aside.
Melt butter in a 10-inch nonstick skillet with ovenproof handle over medium heat.
Add mushrooms , shallots and asparagus.
Cook and stir 3 minutes until vegetables are crisp , yet tender.
Reduce heat to medium and pour egg mixture over vegetables.
Cover and cook 10 minutes , or until bottom of frittata is set , carefully lifting edge with spatula and tilting skillet as necessary to allow uncooked portion to flow underneath.
Place skillet under broiler.
Broil 2 minutes or until top is set but not brown.
Top with remaining 1 / 2 cup cheese.
Let stand until cheese has melted.
Cut into 6 wedges.
Ingredients
eggs, milk, salt, ground black pepper, emmenthaler cheese, butter, sliced mushrooms, shallots, asparagus spears