Frittata (by Marianne Stanco Leal)

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: AsparagusCuisine: Italian

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