Spring Frittata with Le Gruyère®

The rich, complex flavor of Emmi Le Gruyère® AOPcheese is a perfect complement to fresh spring vegetables like asparagus and spring onions. This frittata highlights that lovely combination in a classic preparation that comes together with minimal prep and lets the oven do most of the work. Cutting the Gruyère into small squares gives this dish a restaurant-worthy edge, delivering cheesy bites that are oh so satisfying.
4-6 servings
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  • 6 ounces Emmi Le Gruyère cheese
  • 8 eggs
  • ½ cup heavy cream
  • ½ teaspoon salt
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon black pepper
  • 1 bunch asparagus (about 12 ounces), washed and trimmed
  • 5 spring onions, cleaned and trimmed
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 cups baby spinach
  • 2 tablespoons fresh dill (optional)


  1. Heat oven to 375F.
  2. Slice Gruyère into 1/8-inch-thick slices, then cut into 1/2-inch-wide squares. Set aside.
  3. In a medium bowl, combine the eggs, heavy cream, salt, mustard and black pepper. Whisk well to combine; set aside.
  4. Cut asparagus into 1/2-inch pieces, keeping tips intact. Finely slice spring onions, separating the white and light green portions from the dark green tops, which you’ll use for garnish.
  5. Melt butter and olive oil in 12- or 10-inch oven-safe skillet (like cast iron) over medium heat. Add asparagus and white and light green parts of spring onion. Cook 5 minutes. Add spinach and cook 1-2 minutes, until just wilted. Remove pan from heat. Pour egg mixture into pan. Add pieces of Gruyère and gently mix to combine. Bake in preheated oven for 20-25 minutes, until eggs are cooked through and top is just beginning to brown. Garnish with reserved sliced onions and fresh dill.