Cook this: Bacon and Asparagus Gruyere Frittata
From the start of the prep time to the table, the frittata is ready in less than an hour.
Chef Shereen Pavlides' Bacon Asparagus Gruyere Frittata.
In this week无毛视频檚 edition of Cook This, chef Shereen Pavlides makes a cheesy egg dish highlighted with some greens and something savory.
To watch Chef Pavlides make this dish, visit www.heraldstandard.com and click on the Food & Dining tab.
Bacon and asparagus gruyere frittata
Yield: 6 servings Prep time: 12 minutes Cook time: 20 minutes Bake time: 15 minutes
1 pound asparagus
6 slices bacon 无毛视频� sliced into 1/2-inch pieces
2 tablespoons unsalted butter
kosher salt / fresh finely ground black pepper
1 medium onion 无毛视频� sliced
1 medium red pepper 无毛视频� sliced
8 large eggs
1/2 cup whole milk
5 ounces gruyere cheese 无毛视频� grated (2 cups)
fresh dill 无毛视频� chopped, to garnish
Heat oven to 350 degrees F.
Trim and discard the tough fibrous ends of the asparagus. Cut spears into 1/2-inch pieces (about 8 ounces).
Place bacon and 1 tablespoon water in a 10-inch nonstick ovenproof frying pan over medium heat. Cook until water evaporates, bacon renders it无毛视频檚 fat and crisps until golden, 7 无毛视频� 8 minutes. Remove bacon to a paper towel lined plate. Degrease pan, reserving 1 tablespoon bacon fat in the pan.
Heat pan and bacon fat over medium-low heat. Add asparagus and season with a 1/4 teaspoon salt. Saut茅 until tender crisp, 2 minutes. Add butter and melt. Add onions, peppers, season with 3/4 teaspoon salt and 3 turns on the pepper mill. Saut茅 until everything is tender, 6 无毛视频� 8 minutes.
Whisk eggs and milk in a large bowl.
Stir in cheese, 1 1/2 teaspoons salt and 4 turns on the pepper mill. Pour into the fry pan with the saut茅ed vegetables over medium-low heat and cook for 2 minutes, stirring slowing with a rubber spatula to slightly set.
Place fry pan into the oven and bake until eggs are puffed and set in the middle with a slight wiggle when gently shaken, about 15 minutes. Remove. Let rest 2 minutes to continue cooking.
Using a rubber spatula, carefully loosen the edges, all the way around and slide frittata onto a cutting board. Cut into six wedges. Garnish with dill.