Frittata with Asparagus,Tomato, and Fontina

Categories: Breakfast

Ingredients

• 6 large eggs
• 2 Tbsp. whipping cream
• 1/4 tsp. salt, to taste
• 1/4 tsp. freshly ground black pepper
• 1 Tbsp. olive oil
• 1 Tbsp. butter
• 12 oz. asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
• 1 tomato, seeded, diced
• 3 oz. Fontina, diced

Directions

1. Preheat broiler. Whisk eggs, cream, 1/4 tsp. salt, and pepper in medium bowl to blend. Set aside.

2. Heat oil and butter in 9-1/2" diameter ovenproof skillet over medium heat. Add asparagus and saute until crisp-tender, about 2 minutes. Raise heat to medium-high. Add tomator and pinch of salt and saute 2 minutes longer. pour egg mixture over asparagus mixture and cook for a few minutes until eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until frittata is almost set but top is still runny, about 2 minutes.

3. Place skillet under broiler. Broil until top is set and golden brown, about 5 minutes. Let frittata stand 2 minutes before serving. Loosen from skillet and slide frittata onto a plalte.

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