Recipe: Asparagus Frittata

Frittata with asparagus and tomatoes

6 large eggs
2 Tablespoons whipping cream
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed and cut into ¼- ½ inch pieces
1 tomato, diced
3 ounces Fontina, diced

Start by preheating the broiler. Mix the eggs, whipping cream, ½ teaspoon salt, and pepper in a medium/large size bowl. Heat the oil and butter in a 9-½ inch diameter nonstick ovenproof skillet over medium heat. Sautee the asparagus until crispy-tender for about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and Sautee them together for 2 minutes longer. Pour the egg mixture over the asparagus and tomato mixture and cook for a few minutes until the eggs start to set. Sprinkle cheese over the egg. Reduce the heat to medium-low and let it 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 the skillet and slide it onto a plate. Serve and Enjoy!

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