Stovetop Asparagus Frittata
Ingredients
- 7 thin asparagus spears, cut on the diagonal into 2-inch pieces
- 1 tablespoon extra-virgin olive oil
- Kosher salt
- 2 1/2 tablespoons unsalted butter
- 1/4 cup minced shallot
- 3 large eggs, preferably organic
- 1 ounce thinly sliced prosciutto, torn into pieces
- 2 tablespoons crème fraîche, at room temperature
- Freshly cracked black pepper
- 1 tablespoon freshly grated Parmigiano-Reggiano cheese
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