I don’t make frittatas often at all, but this Shaved Asparagus Frittata just looked so pretty, and seemed like it would be a good for lunches on a week when I knew there wouldn’t be many leftovers.

This was pretty easy to pull together. Shaving the asparagus is a little finicky, so just look for a bundle with thick stalks. I didn’t really get the prosciutto crispy, but it didn’t seem to matter too much in the final dish. Make sure to use a big bowl to whisk your eggs, so you can do so vigorously but without making a mess. And go easy on the salt, especially if you do use the prosciutto or another salty cured meat.

Being me, I choose to use the full four ounces of goat cheese, which it turns out was a little bit too much. Three ounces is probably the sweet spot. (Use two if need to have enough leftover to snack on alongside your leftover prosciutto.)

I wasn’t seeing a lot of browning around the edges while this was on the stovetop, but of course it turned out that the bottom of mine was overcooked, and a little burnt in the middle. I also found I needed about 4 minutes under the broiler, but a lot of that will depend on how close you can get the pan to your heating element. The pan I used has a handle that arches up a bit, so it needs some extra clearance. If you don’t broil things often (I don’t) I’d start by checking it at a minute and see how it looks. From there you should be able to gauge how long to try it before you check it again.

This was very tasty. The first night I made it I had it with a side salad and found I was kind of wishing for some toast. I had the leftovers for lunches next to some leftover roasted potatoes. If I were to make this again I think I’d give it less time on the burner and more under the broiler, to try and avoid burning the bottom. I would also make sure I actually let it sit for 5 minutes after it came out, as I can tell it would have come out of the pan in a neater wedge. (That will also give you some time for any carryover cooking to occur and firm up any last oozy bits.)