Prep 15 mins
Cook 10 mins
Recipe courtesy Giada De Laurentiis Inactive Prep Time: 2 minutes
- 6 large eggs
- 29.58 ml whipping cream
- 2.46 ml salt, plus a pinch
- 1.23 ml fresh ground black pepper
- 14.79 ml olive oil
- 14.79 ml butter
- 340.19 g asparagus, trimmed,cut into 1/4 to 1/2 inch pieces
- 1 tomatoes, seeded,diced
- 85.04 g fontina, diced
- 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.
The recipe was reduced to 3 servings and made a very nice lunch for DH and I. I subbed a grated white cheese for the Fontina. The frittata was cooked until almost set and then flipped onto a plate and slide back into the pan to cook the top in lieu of placing under the broiler. This was served with left over Roasted Rosemary Potatoes with Garlic and fresh baked bread.
Delicious, easy to make, and makes a beautiful presentation! Everyone loved it! I followed the recipe exactly. I will make it again and again!
It tasted very good. I halved the recipe (small pan), used all butter instead of half butter half olive oil (this may be why my frittata's bottom was overly brown?), added an extra egg white (left over). Next time I will try adding meat and season with garlic or some other herbs.
The second time I made this dish I found what works better for me. With my half recipe, I added 3 egg whites with the 3 eggs, increased whipping cream to 1.5 tbsp (approx.) while keep the amount of salt & pepper the same. In addition to asparagus and tomato, I added mushroom cooked in cream (left over, from Pluto's) which really gave and extra kick. When serve, I topped the frittata with that same mushroom in cream sauce.