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

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Asparagus

  Raw

  1 ½ cup or 201g

• Butter

  Unsalted

  1 tbsp or 14g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Fontina cheese

  ½ cup, diced or 66g

Directions

1. Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Chop the asparagus and tomato for the frittata.
2. Heat the oil and butter in a nonstick ovenproof skillet over medium heat.
3. 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.
4. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese.
5. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.
6. 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. Loosen the frittata from skillet and slide the frittata onto a plate.

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