December 28, 2012

FRITTATA WITH ASPARAGUS, TOMATO & FONTINA

After all the holiday sweets and treats, I was feeling like something easy, fresh and light. As much as I love frittatas, I had never actually made one, and this recipe was quick and simple. It called for 12 ounces of trimmed asparagus and six eggs, which kept it light but also filling.

Frittata with Asparagus, Tomato and Fontina
serves 6

INGREDIENTS

6 large eggs
2 tablespoons whipping cream (Half and half will do if you don’t have 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 (Instead of a hot house tomato, I got two roma tomatoes)
Salt
3 ounces Fontina, diced (I was very generous, and used about 5 ounces)

PREPARATION

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 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. 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.
Enjoy!