Frittata with Asparagus, Tomato and Fontina Cheese

By eliorakiah

Ingredients

• 6 large eggs
• 2 tbsp whipping cream
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 12 oz asparagus, trimmed and cut into 1/2 inch pieces
• 1 tomato, seeded and diced
• 3 oz fontina cheese, cubed

Details

Servings 6

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 diameter nonstick ovenproof skillet, heat the oil and butter over a medium flame. Add the asparagus and saute until crisp-tender, about 2 min. Add the tomato and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and sprinkle the cheese over. Cover and cook over medium-low heat until the frittata is almost set but the top is still runny, about 2 min. Place the skillet under the broiler and broil until top is set and golden brown, about 4 min. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide the frittata onto a plate. Cut the frittata into wedges and serve.