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
Directions
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.
1 Video | Photo: Frittata with Asparagus, Tomato, and Fontina Recipe



















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By billtoz_11762178
Idaho Falls, ID
on November 12, 2011
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absolutely delic. thanks Giada. love your shows
By michelle6886_97...
San Jose, CA
on August 17, 2011
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Delicious and easy! Used 1% milk, chicken sausage, onion, tomato, and a shredded 3 cheese blend since that's what I had on hand. Will definitely be making again!
By lschirmbeck
on August 17, 2011
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tasted great, easy prep. hubby loved it. THANKS!
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