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Frittata with Asparagus, Fontina and Tomato

Adapted By Brennan's 27 Sep 2018

Serving Size:Serves 6

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, cut into 1/4 to 1/2 inch pieces

1 tomato, seeded, diced

salt

3 ounces Fontina, diced

Adapted From: FoodNetwork.com

Description
An easy brunch recipe that can be served warm or at room temperature.

Preparation
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.