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Frittata with Asparagus, Tomato, and Fontina

5.0(10)

Make and share this Frittata with Asparagus, Tomato, and Fontina recipe from Food.com.

by seahorse73·published 2003-10-28

Breakfast

Servings

6 serving(s)

Total time

25 min

prep 15 min

Calories / serving

198 kcal

Ingredients (10)

serves

Instructions (14 steps)

01Preheat the broiler.
02Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend.
03Set aside.
04Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat.
05Add the asparagus and saute until crisp-tender, about 2 minutes.

06Raise the heat to medium-high.

07Add the tomato and a pinch of salt and saute 2 minutes longer.

08Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set.

09Sprinkle with cheese.

10Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.

11Place the skillet under the broiler.

12Broil until the top is set and golden brown on top, about 5 minutes.

13Let the frittata stand 2 minutes.

14Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.