Asparagus & Cheese Frittata

This rich and creamy frittata begins in the skillet and ends in the oven. We like this melty, cheesy dish with salad on the side.

Ingreadient

• 5 large eggs
• 1/2 cup grated Romano cheese
• 1/2 cup vegetable broth
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 slices Italian bread (1/2 inch thick), cubed
• 2 tablespoons olive oil
• 2 cups cut fresh asparagus (1/2-inch pieces)
• 1 medium onion, finely chopped
• 1/2 cup shredded Gruyere cheese

Direction

1. Preheat broiler. In a small bowl, whisk the first 5 ingredients until blended; stir in bread cubes.
2. In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add asparagus and onion; cook and stir 8-10 minutes or until onion is tender.
3. Reduce heat to medium-low; pour in egg mixture. Cook, uncovered, 4-6 minutes or until nearly set. Sprinkle with Gruyere cheese.
4. Broil 3-4 in. from heat 5-7 minutes or until cheese is melted and eggs are completely set. Let stand 5 minutes. Cut into wedges.