Vegetable and Fontina Frittata November 14, 2019 by Jill Foucre Leave a Comment Vegetable and Fontina Frittata 2019-11-14 23:51:07 Serves 8 Print Ingredients 8 large eggs 4 tablespoons whipping cream 1/2 teaspoon salt, plus a pinch more 1/2 teaspoon freshly ground black pepper 2 tablespoon butter 2 tablespoon olive oil 1 lb. asparagus, trimmed, cut into 1/4 to 1/2-inch pieces 2 tomato, seeded, diced; or canned diced-drained 6 ounces Fontina Cheese, diced Instructions Preheat oven to broil. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the butter and oil in a 12” Toughened Non Stick or 10.25” Cast Iron 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 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 spatula, loosen the frittata from the skillet and slide it onto a plate. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/