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I’m a huge fan of cheese, and this delicious recipe calls for one of my favorites – Fontina. I love it because it has a strong flavor and you don’t have to use so much of it to taste it’s yumminess.

fontina frittata
fontina frittata

Fontina Frittata

  ,   

September 5, 2013

0.0
  • Prep: 25 mins
  • Cook: 10 mins
  • 25 mins

    10 mins

    35 mins

  • Yields: 6 servings

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

Directions

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.

00:00

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Jen Campbell
Foodie, tennis junkie, cat lover, and smart ass who firmly believes that champagne is anathema for all ills. As you're reading this, I'm either up to my eyeballs in paint swatches and fabric samples, or kicking some butt on a tennis court. (Hopefully the latter)
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