Food Network: Frittata with Asparagus, Tomato, and Fontina

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Frittata with Asparagus, Tomato, and Fontina
Recipe courtesy Giada De Laurentiis

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.