Frittata with cheese and asparagus

Ingredients:

• 8 large eggs
• 0.5 cup grated Monterey Jack cheese
• 1 teaspoon coarse salt
• 1 tbsp. vegetable oil
• 1 tbsp (15 g) butter
• 450 g asparagus, trimmed and cut diagonally into 0.5 cm pieces (about 3 cups)
• 3 tbsp coarsely chopped fresh coriander leaves
• Green salad for serving

Preparation:

1. Preheat oven to broil mode and position a rack in the upper third of the oven.
2. In a large bowl, whisk together the eggs, cheese, salt, and freshly ground black pepper. In a large ovenproof skillet, heat the vegetable oil and butter over medium-high heat. Once the oil is foaming, add the asparagus, season generously with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Stir in the cilantro.
3. Reduce heat to low, pour in the egg mixture, and cook until the egg is set within 1 inch of the edges, about 3 minutes (the center of the frittata will still be runny). Transfer the pan to the broiler and broil until the eggs are set and golden brown, about 2 minutes. Slice and serve with a green salad. The frittata can be served warm or at room temperature.