Ingredients
Equipment
Method
- In a medium bowl, whisk together the eggs, cream, a pinch of salt, and a sprinkle of black pepper until smooth.
- Place a 10-inch skillet over medium-high heat and melt the butter. Add the chopped green onions, cooking and stirring until they soften and become fragrant.
- Add the diced halal deli meat to the skillet and cook, stirring occasionally, for about 4 minutes, or until browned.
- Add the chopped asparagus to the pan, season with salt and pepper, and cook for about 1 minute, just until it starts to soften.
- Sprinkle half of the grated Gruyère over the skillet contents. Briefly whisk the egg mixture again and pour it into the pan. Gently stir to combine, then let the mixture cook undisturbed for 3 minutes so the bottom sets.
- While the eggs set, move an oven rack to the middle position and set the broiler to high.
- Once the bottom has set in the skillet, scatter the remaining Gruyère over the top. Transfer the skillet to the oven and broil until the cheese melts, the top browns, and the center is set and no longer wobbly when you shake the pan gently.
- Carefully remove the skillet from the oven using an oven mitt. Serve the frittata directly from the pan or slide it onto a serving plate. Enjoy with a green salad and your preferred toast or English muffin.
Nutrition
Notes
Any cooked deli ham, turkey, or beef will work—use regular ham if you don't need a halal option. Cheddar, mozzarella, or goat cheese can stand in for Gruyère, but Gruyère melts best and gives great flavor. For meal prep, the frittata can be made in advance and kept in the fridge up to three days; warm gently before serving. Leftovers aren’t ideal for freezing, as the eggs can become watery. Serve with a crisp salad and bread for a more complete meal.