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Frittata with Asparagus, Tomato, and Fontina

Frittata with Asparagus, Tomato, and Fontina
Prep Time
15 min
Cook Time
10 min
Yields
6 servings

Kick off your brunch or dinner with this bright and tasty dish.

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ingredients

6
large eggs
2
Tbsp whipping cream
½
tsp salt, plus 1 pinch
¼
tsp black pepper, freshly ground
1
Tbsp olive oil
1
Tbsp butter
12
oz asparagus, trimmed, cut into ¼- to ½-inch pieces
1
tomato, seeded, diced
Salt
3
oz Fontina, diced
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directions

Step 1

Preheat the broiler.

Step 2

Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside.

Step 3

Heat the oil and butter in a 9 1/2-inch-diameter non-stick oven-proof skillet over medium heat. Add the asparagus and sauté until crisp-tender, about 2 minutes.

Step 4

Raise the heat to medium-high. Add the tomato and a pinch of salt and sauté 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.

Step 5

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.

Step 6

Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

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