Frittata With Asparagus Tomato And Fontina

Recipe courtesy giada de laurentiis inactive prep time: 2 minutes

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.

eggs, whipping cream, salt, fresh ground black pepper, olive oil, butter, asparagus, tomatoes, fontina