Frittata with Asparagus, Tomato, and Fontina

Frittata with Asparagus, Tomato, and Fontina
Serves 6
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
Ingredients
  1. 6 large eggs
  2. 2 tablespoons whipping cream
  3. 1/2 teaspoon salt, plus a pinch
  4. 1/4 teaspoon freshly ground black pepper
  5. 1 tablespoon olive oil
  6. 1 tablespoon butter
  7. 12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
  8. 1 tomato, seeded, diced
  9. Salt
  10. 3 ounces Fontina, diced
Instructions
  1. 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.
Manassero Farms https://www.manasserofarms.com/