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Frittata (by Marianne Stanco Leal)
8 Servings
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Frittata (by Marianne Stanco Leal) Ingredients
6 large
Eggs
1 tablespoon
Butter
2 tablespoons
Cream
whipped
12 ounces
Asparagus
trimmed, cut into 1/2 inch pieces
1 teaspoon
Salt
1
Tomato
seeded and diced
1/4 teaspoon
Black pepper
3 ounces Fontina diced
1 tablespoon
Olive oil
Instructions for Frittata (by Marianne Stanco Leal)
* Preheat the broiler, Whisk the eggs and 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 nonstick oven proof 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.
Main Ingredient:
Asparagus
Cuisine:
Italian
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Ingredient Insight - look inside this recipe
Asparagus
Black pepper
Butter
Cream
Eggs
Olive Oil
Salt
Tomato
Breakfast
Brunch
Bake
Meatless
Italian
Asparagus
for
flavor
and
categorization
[I posted this recipe.]
mstanco
on Nov 11 2006 1:57AM
Total Time: 1:00
Active time: 0:30
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