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Tomato, Asparagus & Fontina Frittata

April 17, 2007

There’s a first time for everything, right? After having had numerous types of frittatas while growing up, I never attempted to make one myself because I never had a frying pan that could be alternatively used in the oven…..until the other night.

I ventured back into my new favorite cookbook, Everyday Italian: 125 Simple and Delicious Recipes by Food Network star, Giada De Laurentiis, and came across this…

Tomato, Asparagus and Fontina Frittata

  • 6 large eggs
  • 2 tbsp heavy cream or half-and-half
  • 3 ounces cubed fontina cheese
  • 1 cup asparagus, chopped
  • 1/2 cup tomato, diced
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper

In a large bowl, beat together eggs, cream, salt, and pepper. Set aside. Turn oven on to broil. In a 9 or 10 inch non-stick, oven-safe skillet, heat oil and butter over medium-high heat. Add broccoli and peppers and cook for 3-4 minutes until tender crisp. Reduce heat to medium-low and add egg mixture then cheese. Cover and cook for 2 minutes until eggs have set but the top is still runny. Carefully move pan from stovetop to oven and broil for 4 minutes or until the top is browned and no longer runny. Remove from oven (handle will be hot!!) and let stand for 2 minutes. Loosen frittata with a non-stick spatula and slide onto serving plate.

Prep time: 10 minutes
Cook time: 10 minutes
Serves 4-6

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