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Brennans Market

Brennan's Market

Wisconsin's Premier Market for Outstanding Flavor!

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Easter

Frittata with Asparagus, Fontina and Tomato

Tags:fritattta, brunch, asparagus, breakfast, lunch, dinner

Serving Size:Serves 6

Ingredients

  • 6 large eggs
  • 2 tablespoons 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
  • salt
  • 3 ounces Fontina, diced

Adapted From:FoodNetwork.com

Description

An easy brunch recipe that can be served warm or at room tempurature.

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. 

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