"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Asparagus, Tomato and Fontina Fritatta Recipe

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This recipe for Asparagus, Tomato and Fontina Fritatta, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy and Sarah Hollister
Added: Tuesday, September 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 lg. eggs
2 T. whipping cream
1/2 t. salt, plus a pinch
1/4 t. freshly ground black pepper
1 T. olive oil
1 T. butter
12 oz. asparagus, trimmed, cut into 1/4 to
1/2-inch pieces
1 tomato, seeded, diced
salt
3 oz. Fontina, diced

Directions:
Directions:
Preheat broiler. Whisk eggs, cream, 1/2 teaspoon salt and pepper in a medium bowl to blend. Set aside. Heat oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add asparagus and saute until crisp-tender, about 2 minutes. Raise heat to medium-high. Add tomato and pinch of salt and saute 2 minutes longer. Pour egg mixture over asparagus mixture and cook for a few minutes until eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until frittata is almost set but top is still runny, about 2 minutes. Place skillet under broiler. Broil until top is set and golden brown on top, about 5 minutes. Let frittata stand 2 minutes. Using a rubber spatula, loosen frittata from skillet and slide frittata onto a plate.

 

 

 

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