Fritatta With Asparagus
Perfect for breakfast or brunch, this frittata is full of fresh flavor.
- 6 large Eggs
- 2 tablespoons Heavy Whipping Cream
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper, freshly ground
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Butter, unsalted
- 12 ounces Asparagus, trimmed
- 2 each Roma Tomatoes, seeded, diced
- 3 ounces Fontina Cheese, shredded
Preheat the broiler.
Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set this aside.
Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat.
Cut the Asparagus into 1/4 to 1/2-inch pieces. Add the asparagus and sautÃ© until theyâ€™re crisp and tender, this will take about 2 minutes. Raise the heat to medium-high.
Add the tomato and a pinch of salt and sautÃ© for 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.