Frittata With Asparagus, Tomato, And Fontina

Frittata With Asparagus, Tomato, And Fontina
Frittata With Asparagus, Tomato, And Fontina

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 6

    large eggs

  • 2

    tablespoons whipping cream

  • 1/2

    teaspoon salt plus a pinch

  • 1/4

    teaspoon freshly-ground black pepper

  • 1

    tablespoon olive oil

  • 1

    tablespoon butter

  • 12

    ounces asparagus trimmed, and cut into 1/4" to 1/2" pieces

  • 1

    tomato seeded, diced

  • Salt to taste

  • 3

    ounces Fontina diced

Directions

Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate. This recipe yields 6 servings.

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