Spring Frittata Two Ways

12 large Ohio eggs

3 cups of broccoli florets cut into 1-inch pieces

2 cups grated sharp cheddar cheese, divided

3 green onions, thinly sliced

3 tablespoons heavy cream

1 teaspoon olive oil

Salt and pepper to taste

3-4 dashes of hot pepper sauce (optional)

12 large Ohio eggs

2 cups of fresh asparagus (trimmed of tough ends) cut into 1-inch pieces on the diagonal

1 medium shallot, finely minced

1 cup shredded Gruyère cheese

2 teaspoons of olive oil

1/4 cup grated Parmesan cheese

3 tablespoons heavy cream

Salt and pepper to taste

Whisk together eggs, heavy cream, salt and pepper until well combined and egg whites are not visible. Set aside egg mixture.
Preheat oven to 350 degrees F.
Place broccoli in a microwave-safe dish with 2 tablespoons of water. Cover and cook in the microwave for 1 1/2 to 2 minutes. Drain off any water.
Stir the hot sauce into the egg mixture if desired. Gently fold in the broccoli, 1 1/2 cups of the cheddar cheese and green onions.
Heat olive oil in an oven-safe 12-inch nonstick skillet over medium heat. Pour egg and broccoli mixture into the skillet and cook until curds start to form and the edges are setting. Sprinkle the remaining 1/2 cup cheddar cheese evenly over the top of the frittata.
Move the skillet to the oven and bake for about 10 minutes or until the eggs are set.
Cool 5 minutes, cut into wedges and serve.

Whisk together eggs, heavy cream, salt and pepper until well combined and egg whites are not visible. Set aside egg mixture.
Preheat oven to 350 degrees F.
Heat olive oil in an oven-safe 12-inch nonstick skillet over medium-high heat. Sauté the asparagus pieces until almost tender. Add the shallots and cook for another minute or two. Arrange the asparagus evenly in the pan.
Fold the Gruyère into the egg mixture and gently pour into the skillet. Rearrange asparagus as needed.
Cook until curds start to form and the edges are setting.
Move the skillet to the oven and bake for about 10 minutes or until the eggs are set.
Remove from oven, sprinkle with the Parmesan cheese and cool for 5 minutes before cutting into wedges and serving.

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