Cut back on the pepper if you must, but I think it’s what puts this dish above an ordinary omelet. I stumbled on this by accident when the lid came off of the pepper shaker.
Makes 2 individual frittatas.
4 eggs, beaten
4 tbsp grated smoked Gouda cheese, plus additional for garnish
1 clove garlic, finely chopped
Salt to taste
12 thin asparagus stalks
2 tsp pepper
2 tbsp olive oil
Cooking oil spray
Combine 2 eggs, 2 tbsp cheese and half the garlic in a bowl. Combine the remaining eggs, 2 tbsp cheese and garlic in a second bowl. Season with salt. Let stand while the asparagus cooks.
Rinse asparagus and snap off woody ends. Cut into 2-inch lengths. Heat 2 tbsp olive oil in skillet over medium-high heat. Add asparagus to pan and sprinkle evenly with 2 tsp pepper. Sauté until lightly browned. Leave any pepper that doesn’t cling to the asparagus in the pan. Alternatively, you can roast the asparagus in the oven at 375 for 8 to 12 minutes, depending on the thickness of the asparagus.
Spray cooking oil in a small skillet over medium-high heat. Pour one bowl of the egg mixture into the pan. Swirl it around. Lower the heat to medium. When frittata turns opaque, add asparagus. Flip it over and cook the other side until lightly browned. Repeat with the other frittata. Serve them asparagus side up. Garnish with grated cheese.