Frittata with Asparagus, Tomato, and Fontina |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Recipe courtesy Giada De Laurentiis Inactive Prep Time: 2 minutes Ingredients:
6 large eggs |
2 tablespoons whipping cream |
1/2 teaspoon salt, plus a pinch |
1/4 teaspoon fresh 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 |
Directions:
1. Preheat the broiler.
2. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend.
3. Set aside.
4. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat.
5. Add the asparagus and saute until crisp-tender, about 2 minutes.
6. Raise the heat to medium-high.
7. Add the tomato and a pinch of salt and saute 2 minutes longer.
8. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set.
9. Sprinkle with cheese.
10. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.
11. Place the skillet under the broiler.
12. Broil until the top is set and golden brown on top, about 5 minutes.
13. Let the frittata stand 2 minutes.
14. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.
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