Frittata with Asparagus, Tomato, and Fontina

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Brunch

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 2 minutes
Cook Time: 10 minutes
Yield: 6 servings

6 large eggs
2 tablespoons whipping cream
1/2 teaspoon salt, plus a pinch
1/4 teaspoon freshly 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

Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and
pepper in a medium bowl to blend. Set aside. Heat the oil and butter in
a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add
the asparagus and saute until crisp-tender, about 2 minutes. Raise the
heat to medium-high. Add the tomato and a pinch of salt and saute 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.

Source:
<http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24459,00.html>


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