The frittata is an Italian omelette that's flat and firm. It's also easy to make with whatever you might have handy in your fridge. Alton Brown shows you how to create one using leftover asparagus, ham, Parmesan cheese and parsley. Set your oven to broil, then heat up your ingredients starting with one tbsp butter in a large flat pan. The amount of ingredients you use depends on how you like your frittata; Alton recommends spreading everything as a single layer on the bottom of the pan. Add your asparagus and ham, and cook until hot. Mix an ounce of grated Parmesan with six eggs and a little black pepper, then pour over ingredients in pan. When egg mixture has firmed up, add parsley, then move pan under broiler for two to four minutes.
Giada De Laurentiis shares how to make her Frittata with Asparagus, Tomatoes and Fontina. She begins by beating six eggs with two tablespoons of heavy whipping cream, salt and fresh ground black pepper, then sets the bowl aside. Next she adds butter and olive oil to a preheated pan, making sure the pan is evenly coated. She dices up asparagus into quarter- to half-inch pieces and chops up a vine-ripened tomato, then adds everything to the pan. While the veggies cook she dices about three ounces of fontina cheese and sets it aside. She adds the eggs to the pan. Running a spatula around the edge, Giada notes that the egg is firming up and adds the cheese. When she thinks the egg is set more, she puts the pan in the oven to broil for five minutes, after which it will be ready to eat.