Asparagus and Tomato Frittata

• servings: 6 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

6 large eggs

2 tablespoons whipping cream

1/2 teaspoon salt (plus a pinch)

1/4 teaspoon freshly ground black pepper

1 tablespoon olive oil

1 tablespoon butter

12 ounces asparagus (trimmed, cut into 1/4 to 1/2-inch pieces)

1 tomato (seeded, diced)

Salt

3 ounces Fontina (diced)

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

Nutrition

• Serving Size: 6
• Calories: 196