Asparagus and Jack Cheese Frittata

Ingredients:

8 huge eggs

1/2 container destroyed jack cheddar

1 teaspoon legitimate salt

Newly ground dark pepper

1 tablespoon vegetable oil

1 tablespoon spread

1 pound asparagus, trimmed, cut on corner to corner into 1/4-inch pieces (around 3 mugs)

3 tablespoons generally slashed crisp cilantro takes off

Serving proposal: fundamental green plate of mixed greens

Directions:

Heat the broiler to high and arrange rack in upper third.

In a large bowl, whisk together eggs, cheese, salt, and freshly ground black pepper until thoroughly combined.

In a large ovenproof frying pan, heat the oil and the butter over medium-high heat. When it foams, add asparagus, season well with salt and freshly ground black pepper, and cook, stirring occasionally, until cooked through, about 5 minutes. Stir in the cilantro. Reduce heat to low, pour in egg mixture, and cook until a 1-inch border of egg mixture is firm, about 3 minutes. (The center of the frittata will not be set at this point.) Place the pan in oven and broil until some spots are browned and eggs are just set, about 2 minutes. Cut into wedges and serve with a side salad. It can be served warm or at room temperature.