We enjoyed this frittata for brunch after the boys went out salmon fishing this morning. They caught a huge one, so I think it’s salmon for dinner for us tonight. This recipe comes together rather quickly, and I think it would be really delicious as a breakfast-for-dinner option as well.
Frittata Asparagus, Tomato, and Fontina Cheese
Credit: Everyday Italian by Giada De Laurentiis
6 large eggs
2 tablespoons whipping cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed and cut into 1/2-inch pieces
1 tomato, seeded and diced
3 ounces fontina cheese, cubed
~Preheat the broiler.
~In a medium bowl, whisk the eggs, cream, salt, and pepper to blend. Set aside.
~In a 9 1/2-inch diameter nonstick ovenproof skillet (my 10″ cast iron skillet worked great), heat the oil and butter over a medium flame. Add the asparagus and saute until crisp-tender, about 2 minutes. Add the tomato and saute 2 minutes longer. Pour the egg mixture over the asparagus and tomatoes, and sprinkle the cheese over the top. Cover and cook over medium-low heat until the frittata is almost set but the top is runny, about 2 minutes.
~Place the skillet under the broiler and broil until the top is set and golden brown, about 4 minutes. Let the frittata stand for 2 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide the frittata onto a plate. Cut into wedges and serve.