- 6
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
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.