Hmm, what do you do when you are leaving on vacation in two days and have 10 eggs, Gruyère and a big bundle of asparagus in the fridge? Frittata!

This is one of our favorite weekend breakfasts, except this time we made it for dinner. We had too few eggs (it called for 12) and too much asparagus, but it still turned out tasty as usual. When you bite into a pocket of Gruyère, it's heavenly.

Ingredients	Jonas thinking he's cute by cracking an egg with his teeth. More amusing is the following scene in which he rushes to the sink to spit and wash his mouth out, exclaiming, "That egg touched a chicken's butt!"
Chopped asparagus cooking on the stove	Asparagus, ham and gruyère frittata
Asparagus, ham and gruyère frittata

Recipe source: America's Test Kitchen

Tonight Julia decided to prepare recipe #1, Scramblewiches, from Rachael Ray's book 365: No Repeats -- A Year of Deliciously Different Dinners. It turned out pretty well, although the baguette probably should have been crisped a bit more during its initial visit to the oven. We each ate one, and there are still two left in the fridge for another meal.



The final product


Recipe source: Rachael Ray's 365: No Repeats