Vegetable and Fontina Frittata

Vegetable and Fontina Frittata
Serves 8
  1. 8 large eggs
  2. 4 tablespoons whipping cream
  3. 1/2 teaspoon salt, plus a pinch more
  4. 1/2 teaspoon freshly ground black pepper
  5. 2 tablespoon butter
  6. 2 tablespoon olive oil
  7. 1 lb. asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
  8. 2 tomato, seeded, diced; or canned diced-drained
  9. 6 ounces Fontina Cheese, diced
  1. Preheat oven to broil. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside.
  2. 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.
  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 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 spatula, loosen the frittata from the skillet and slide it onto a plate.
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