Jamie Purviance uses his signature technique, grilling, in this delicious dish


This recipe serves as a great template for any grilled frittata. In place of the asparagus or tomatoes, use ready-to-go pantry items like drained artichoke hearts, roasted red peppers, or sun-dried tomatoes.

6 large eggs
1/4 cup half-and-half
1/4 cup freshly grated parmesan cheese
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 tbsp. extra-virgin olive oil
1/2 lb. asparagus, ends trimmed, cut into 1-inch pieces
2 garlic cloves, finely chopped
1 cup cherry tomatoes, cut in half
3/4 cup crumbled feta cheese

1. Whirl eggs, half-and-half, parmesan cheese, salt, and pepper in a blender for 10 seconds; set aside.

2. Prepare grill for direct cooking over medium heat (350° to 450°F) and preheat a 10-inch ovenproof nonstick frying pan on the cooking grate for 3 minutes.

3. Add oil, then asparagus, to pan; stir briefly. Cook over direct medium heat with grill lid closed for 2 minutes. Wearing barbecue mitts, remove pan from grill and gently shake asparagus in pan until oil coats bottom and sides of pan evenly. Return pan to cooking grate. Arrange asparagus in an even layer, and then scatter garlic, tomatoes, and feta over spears. Pour egg mixture into pan. Grill frittata over direct medium heat, with grill lid closed as much as possible, until eggs are puffed, browned, and firm in the center, about 15 minutes. Serve immediately.

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