Entry #2389, May 7, 2013
Looking for a delicious recipe this spring? Try this Frittata with Asparagus, Tomato, and Fontina recipe that you and your loved ones will surely love. This is a creamy treat that is filled with nutrients for the body. This Fritata recipe so easy to prepare and the ingredients can be just inside your fridge.
Wild Asparagus Frittata with Fontina Recipe
Image via: Local Kitchen Blog
- 6 large eggs
- 2 tablespoons whipping cream
- 1/2 teaspoon salt, plus a pinch
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
- 1 tomato, seeded, diced
- 3 ounces Fontina, diced
Image via: Sweet Sensation
- Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside.
- Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat.
- Add the asparagus and sauté until crisp-tender, about 2 minutes. Raise the heat to medium-high.
- Add the tomato and a pinch of salt and sauté 2 minutes longer.
- 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. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.
Feel free to adjust the taste according to your preference. For instance, you can add pepper and spice if you want it hot. You can also use cheese instead of Fontina, if you like. The whole recipe can serve up to six persons.
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