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Frittata with Asparagus, Tomato and Fontina

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves6
  • DifficultyEasy
6 large eggs
2 tbsp double cream
1/2 tsp salt, plus a pinch
1/4 tsp freshly ground black pepper
1 tbsp olive oil
15g butter
340g asparagus, trimmed, cut into .5 to 1.25-cm pieces
1 tomato, seeded, diced
Salt
85g Fontina, diced
1) Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. 2) Heat the oil and butter in a 24-cm-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.

3) 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.

4) 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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