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


  1. Preheat the broiler.

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

  3. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat.

  4. Cut the Asparagus into 1/4 to 1/2-inch pieces. Add the asparagus and sauté until they’re crisp and tender, this will take about 2 minutes. Raise the heat to medium-high.

  5. Add the tomato and a pinch of salt and sauté for 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set.

  6. 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.

  7. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes.

  8. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.