Asparagus and Tomato Frittata
Category
Breakfast Main Course
Servings
6
Prep Time
15 minutes
Cook Time
10 minutes
Ingredients
- 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)
Instructions
- 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.
3 comments
Question – if you wanted to prepare this the day before, how would you alter the steps? TIA
Ciao! Just dice the veggies, cheese, & other ingredients, & store them in the fridge. Whisk the eggs & cream in a separate container. You can either keep everything separate & assemble just before baking, or fully assemble the dish, cover it, & refrigerate overnight. The next day, just bake & enjoy!
The marriage of flavors in this dish are wonderful. My compliments to the chef. Thank you.