Beating the eggs for at least three minutes is essential to making this frittata puffy and light. A 10-inch nonstick pan will hold 1 1/2 dozen eggs.
|Salt and pepper, to taste|
|4||tablespoons unsalted butter|
|1/2||bunch asparagus, trimmed and cut on the diagonal into 1-inch pieces|
|1||cup shredded Gruyere cheese|
2. In a large deep bowl with a rotary egg beater or a very large whisk, beat the eggs with salt and pepper for 3 to 5 minutes or until they are pale and frothy.
3. In the skillet, melt 2 tablespoons of the butter and cook the asparagus over medium-high heat for 1 minute.
4. Add the water and cook for 2 minutes more or until the water evaporates from the pan and the asparagus are tender.
5. Add the remaining 2 tablespoons butter to the pan. When it melts, pour in the eggs and lower the heat to medium. Cook the frittata for 3 to 5 minutes, or until the edges are set.
6. Sprinkle the frittata evenly with cheese. Transfer the pan to the oven and cook 10 to 12 minutes, or until it is puffed, golden, and the center is set. Cut into wedges. Keri Fisher