6 Servings 10 min Cook
6 Extra large Egg
2 Tbsp Heavy Whipping Cream
1/2 Tsp Salt
1/4 Tsp Pepper
1 Tbsp Olive Oil
1 1/2 Cup Asparagus
1 Tbsp Butter
1 Medium whole (2-3/5" dia) Tomatoes
1/2 Cup, diced Fontina Cheese
Preheat the broiler.
Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend.
Set aside.
Chop the asparagus and tomato for the frittata.
Heat the oil and butter in a 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.
Loosen the frittata from skillet and slide the frittata onto a plate.
