Frittata with Asparagus, Fontina and Tomato
Serving Size:Serves 6
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
3 ounces Fontina, diced
Adapted From: FoodNetwork.com
An easy brunch recipe that can be served warm or at room temperature.
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.