Asparagus and Jack Cheese Frittata

• 8 large eggs
• 1/2 cup shredded jack cheese
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1 pound asparagus, trimmed, cut on diagonal into 1/4-inch pieces (about 3 cups)
• 3 tablespoons roughly chopped fresh cilantro leaves
• Serving suggestion: basic green salad

1. Heat the broiler to high and arrange rack in upper third.
2. In a large bowl, whisk together eggs, cheese, salt, and freshly ground black pepper until thoroughly combined.
3. In a large ovenproof frying pan, heat the oil and the butter over medium-high heat.
4. When it foams, add asparagus, season well with salt and freshly ground black pepper, and cook, stirring occasionally, until cooked through, about 5 minutes.
5. Stir in the cilantro.
6. Reduce heat to low, pour in egg mixture, and cook until a 1-inch border of egg mixture is firm, about 3 minutes.
7. (The center of the frittata will not be set at this point.)
8. Place the pan in oven and broil until some spots are browned and eggs are just set, about 2 minutes.
9. Cut into wedges and serve with a side salad.
10. It can be served warm or at room temperature.
11. Per serving (based on 8 servings): Calories 137; Total Fat 10 grams; Saturated Fat 4 grams; Protein 9 grams; Total Carbohydrate 3 grams; Sugar: 1 gram; Fiber 1 gram; Cholesterol 196 milligrams; Sodium 350 milligrams;

eggs, jack cheese, kosher salt, freshly ground black pepper, vegetable oil, butter, cilantro, suggestion

Taken from www.foodnetwork.com/recipes/aida-mollenkamp/asparagus-and-jack-cheese-frittata-recipe.html (may not work)