Frittata with asparagus, tomato, and fontina

Frittata with Asparagus, Tomato, and Fontina


  • 6 big eggs
  • 2 tablespoons whipping cream
  • 1/2 teaspoon sodium, as properly as a pinch
  • one/four tsp fresh ground dark pepper
  • 1 tablespoon essential olive oil
  • one tablespoon butter
  • 12 oz asparagus, minimize, lessen into one/four to 1/two inch components
  • one tomato, seeded, diced
  • Sea salt
  • 3 oz Fontina, diced

Preheat the broiler. Whisk the eggs, skin cream, 1/2 tsp sea salt, and pepper inside a medium dish to mix. Set aside. Temperature the oil and butter inside a 9 1/2-"-diameter non-stick ovenproof skillet far more than medium heating. Incorporate the asparagus and saute correct up right up until sharp-tender, about two a couple of minutes. Enhance the heat to medium sized-large. Include a lot more the tomato plus a pinch of salt and saute two minutes lengthier. Place the egg blend on the asparagus combine and prepare meals for a couple of a handful of minutes up till the eggs commence to establish. Combine with cheeses. Decrease temperature to medium-low and cook until the frittata is virtually establish despite the fact that the best is still dripping, about two minutes. Set the skillet below the broiler. Broil before the foremost is set and gold dark brown ahead, about 5 minutes. Enable the frittata stand up two a couple of minutes. By making use of a silicone spatula, release the frittata from skillet and slide the frittata to a dish.