**You’ll need: electric mixer
- 8 extra-large eggs
- ½ cup light cream
- ½ cup grated Parmigiano-Reggiano
- ½ cup grated Gruyere
- ½ cup basil leaves, torn into bite-sized pieces plus a few sprigs for garnish
- ½ cup mint leaves, torn into bite-sized pieces
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- ½ pound slender asparagus, ends trimmed, chopped into ½” pieces
- 1 pint cherry tomatoes, halved lengthwise
- Preheat oven to 425 F with a rack in the center.
- Seperate 4 of the eggs, placing the yolks in a medium bowl and the whites in a large one. Add the remaining 4 eggs to the yolks and whisk in the cream, Parmigiano, Gruyere, basil, and mint. Beat the egg whites with a clean whisk or electric mixer until they form stiff peaks. Fold the egg whites in the egg mixture until there are no streaks. Season with salt and pepper and set aside.
- Heat olive oil in a large, ovenproof skillet over medium-high heat. Add the asparagus and cook about 3 minutes, until they are slightly softened and bright green. Add the tomatoes and cook about 2 minutes more, until they are softened.
- Pour the egg mixture into the pan and cook, lifting the edges with a spatula to allow the uncooked egg to flow to the bottom of the pan. Cook until the edges of the frittata are firm and center still a bit runny, 7 to 10 minutes, then transfer the pan to the oven and bake about 8 minutes, until set, puffed and golden. Cool slightly, then cut into wedges and garnish each with a few sprigs of basil.