Frittata with Asparagus, Tomato, and Fontina

  • Level: Easy
  • Total: 27 min
  • Prep: 15 min
  • Inactive: 2 min
  • Cook: 10 min
  • Yield: 6 servings
Save Recipe

Ingredients

Salt

3 ounces Fontina, diced

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

Directions

  1. 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.;

Frittata

Asparagus Frittata

Spinach and Asparagus Frittata

Frittata with Asparagus, Tomato, and Fontina

Frittata with Asparagus, Tomato, and Fontina

Asparagus, Canadian Bacon and Cheese Frittata

Skillet Spring Greens Asparagus Frittata

Asparagus and Fresh Pea Frittata with Tomato-Basil Concasse