Asparagus, Fontina and Tomato Frittata

Ingredients

• Egg

  Whole, fresh eggs

  6 extra large or 336g

• Heavy whipping cream

  Fluid

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  3 tsp or 14g

• Butter

  Unsalted

  3 tsp or 14g

• Asparagus

  Raw

  1 ½ cup or 201g

• Tomatoes

  Red, ripe, raw, year round average

  ¾ cup, chopped or sliced or 135g

• Fontina cheese

  ¾ cup, shredded or 81g

Directions

1. Position an oven rack about 6 inches below the broiler and preheat the broiler.
2. In a medium bowl, whisk the eggs, cream, and a generous pinch of salt and pepper until smooth and light.
3. Snap off the woody ends of the asparagus and cut the spears into 1-inch pieces. Dice the tomato.
4. Heat the olive oil and butter in a 10-inch oven-safe nonstick skillet over medium heat until the butter is melted and foamy.
5. Add the asparagus and cook, stirring, until crisp-tender, about 2 minutes. Increase heat to medium-high, add the tomato and a pinch of salt, and cook 2 minutes more.
6. Pour the egg mixture evenly over the vegetables. Cook without stirring until the edges begin to set, 2 to 3 minutes, then sprinkle the fontina cheese over the top.
7. Reduce heat to medium-low and continue cooking until the frittata is mostly set but the surface is slightly runny, about 2 minutes.
8. Transfer the skillet to the oven and broil until the top is set and golden, 3 to 5 minutes. Let rest 2 minutes, then loosen the edges and slide onto a plate to slice.