BAKED ASPARAGUS OMELETTE

INGREDIENTS

• 2 tablespoons unsalted butter

• 1/2 cup sliced shallots

• 1 pound thin-tip asparagus, tough ends trimmed, tips cut diagonally into 1-inch lengths

• 6 large eggs

• 3/4 cup ricotta cheese (can be cottage cheese)

• 1/2 teaspoon of salt

• 1 tablespoon chopped fresh chives

• 1/4 teaspoon dried tarragon

• 1 cup shredded Gruyère or Swiss cheese (can substitute an Italian blend)

Preparation

1 Cook the shallots in butter: Heat the butter in a 10-inch ovenproof skillet over medium heat. Add the shallots and cook, stirring occasionally, until softened and translucent, about 3 minutes.

2 Add the asparagus and cook for 3 more minutes.

3 Add the egg mixture: Whisk the eggs, ricotta cheese, and salt together, then stir in the green onions and tarragon. Pour the egg mixture into the pan and cook until almost set but still runny on top, about 4 to 5 minutes. While it's cooking, preheat the oven to broil.

4 Top with cheese and broil: Sprinkle Gruyère cheese over the eggs and place them in the oven to broil until the cheese is melted and golden brown, and the center is set, about 6 to 8 minutes.

5 Remove the dish from the oven using oven mitts and slide the frittata onto a serving plate. Cut into wedges. (Be very careful with the hot pan handle! I usually ice the handle of any long-handled pan I take out of the oven so no one tries to pick it up by mistake.)