• 6servings
  • 10minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, H, D, E
MineralsNatrium, Fluorine, Calcium, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 large eggs

  2. 2 Tbsp double cream

  3. 1/2; tsp salt, plus a pinch

  4. 1/4; tsp freshly ground black pepper

  5. 1 Tbsp olive oil

  6. 15g butter

  7. 340g asparagus, trimmed, cut into 1/2 to 1 1/4-cm pieces

  8. 1 tomato, seeded, diced

  9. Salt

  10. 85g Fontina, diced

Instructions Jump to Ingredients ↑

  1. Frittata with asparagus, tomato, and Fontina 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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