Frittata (by Marianne Stanco Leal)

Ready in 1 hour
5 avg, 1 review(s) 100% would make again

Top-ranked recipe named "Frittata (by Marianne Stanco Leal)"

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6 large Eggs
2 tablespoons Cream; whipped
1 teaspoon Salt
1/4 teaspoon Black pepper
1 tablespoon olive oil
1 tablespoon Butter
12 ounces Asparagus; trimmed, cut into 1/2 inch pieces
1 Tomato; seeded and diced
3 ounces Fontina; diced

Original recipe makes 8



* 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.


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Calories Per Serving: 346 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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