Frittata with Asparagus, Tomato, and cheese

I made this for mother’s day brunch, with a couple of changes to suit what I had in the house. This was really delicious.

Ingredients
8 large eggs
1/2 cup whipping cream
1/2 teaspoon salt, plus a pinch
1/4 teaspoon freshly ground black pepper
2 tablespoon olive oil
2 tablespoon butter
12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
1 tomato, diced
Salt
3 ounces Fontina, diced (I used 3 oz grated parmesan)

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 cast iron 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.

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