- 6 large eggs
- 2 tablespoons whipping cream
- Â˝ teaspoon salt
- ÂĽ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 12 ounces asparagus, trimmed and cut into Â˝-inchÂ pieces
- 1 tomato, seeded and diced
- 3 ounces fontina cheese, cubed
When asparagus is in season in springtime, use it toÂ capture the flavors of the garden with a minimal amountÂ of effort. It cooks quickly by any methodâ€”steaming,Â boiling, grilling, or sautĂ©ing, as hereâ€”and itâ€™s very easyÂ to prepare. To trim asparagus of its woody stem end,Â simply hold one end of the spear in one hand, the otherÂ end in the other hand, and bend gently until the spearÂ snapsâ€”which it will do exactly where the stem starts toÂ get woody. Asparagus has its own built-in sous chef.
- Preheat The Broiler. In a medium bowl, whisk the eggs,Â cream, salt, and pepper to blend. Set aside.
- In a 9Â˝-inchdiameterÂ nonstick ovenproof skillet, heat the oil andÂ butter over a medium flame. Add the asparagus andÂ sautĂ© until crisp-tender, about 2 minutes. Add the tomatoÂ and sautĂ© 2 minutes longer. Pour the egg mixture overÂ the asparagus mixture and sprinkle the cheese over.
- Cover and cook over medium-low heat until the frittataÂ is almost set but the top is still runny, about 2 minutes.
- Place the skillet under the broiler and broil until the topÂ is set and golden brown, about 4 minutes. Let the frittataÂ stand for 2 minutes. Using a rubber spatula, loosen theÂ frittata from the skillet and slide the frittata onto a plate.
- Cut the frittata into wedges and serve.