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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Asparagus, Tomato and Fontina Fritatta Recipe

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This recipe for Asparagus, Tomato and Fontina Fritatta is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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