Asparagus, Ham, and Gruyere Frittata

16 comments

Appears in Cook's Illustrated May/June 2005, America's Test Kitchen TV

More challenging to cook properly than a regular thin frittata, a thick, hearty frittata often ends up dry, overstuffed, and overcooked.

SERVES 6 to 8 (Makes one 12-inch frittata)

TIME 35 minutes

has video

WHY THIS RECIPE WORKS

We wanted a frittata recipe big enough to make a substantial meal for six to eight people, with a pleasing balance of egg to filling, firm yet moist eggs, and a supportive browned crust. Given the large number of eggs in our frittata recipe...

Print