Frittata with Asparagus, Tomato and Fontina Cheese

By norsegal8

Ingredients

• 6 large eggs
• 2 Tbsp. whipping cream
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 Tbsp. olive oil
• 1 Tbsp. butter
• 12 ounce asparagus, trimmed and cut into 1/2-inch pieces
• 1 tomato, seeded and diced
• 3 ounces Fontina cheese, cubed

Preparation

Step 1

Preheat the broiler. In a medium bowl, whisk the eggs, cream, salt and pepper to blend. Set aside. In a 9 1/2-inch nonstick ovenproof skillet, heat the oil and butter over a medium flame. Add the asparagus and saute until crisp-tender, about 2 minutes. Add the tomato and saute for 2 minutes longer. Pour the egg mixture over the asparagus mixture and sprinkle the cheese over. Cover and cook until the frittata is almost set but the top is till runny, about 2 minutes. Place the skillet under the broiler and broil until the top is set and golden brown, about 4 minutes. Let the frittata stand for 2 minutes. using a rubber spatula, loosen the frittata from the skillet and slide onto a plate. Cut into wdeges and serve.