Photo Credit: Elizabeth Newman
This is such a great simple breakfast to make during spring and summer. You can use pretty much any melting cheese for this frittata, but I love the flavor and texture of fontina.
Asparagus and Tomato Frittata
- 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 to mato seeded, diced
- 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.