(Recipe from Giada de Laurentiis’ Everyday Italian)
6 large eggs
2 Tbs. heavy cream
1/2 tsp salt
1/4 tsp. freshly ground black pepper
1 Tbs. olive oil
1 Tbs. butter
12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
1 tomato, seeded, diced
3 ounces Fontina cheese, 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. (I didn’t use a nonstick skillet and mine turned out fine. Just make sure to get the oil and butter all around the bottom of the pan and up the sides as you’re sauteing the asparagus.) 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 (mine was done after only 2 minutes in my oven from the pit of Hell).
Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.
The Fontina is so rich and buttery; 3 ounces might be reduced to 2 ounces next time I make this. This frittata is a great basic recipe to have in the arsenal. You can mix up the types of vegetables and cheese to fit whatever is in season or in your fridge – and perhaps even throw in some smoked salmon or prosciutto if the spirit moves you.