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Asparagus Frittata

Asparagus Frittata


12 large eggs
1/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup Fontina cheese, diced, divided
1 tablespoon olive oil
1 tablespoon butter
1 small onion, diced
1/2 pound crimini mushrooms, cleaned, cut into 1/4-inch slices
1/2 pound asparagus spears, trimmed, cut into 1/2-inch pieces
1 medium tomato, seeded, diced

Cooking Instructions

Preheat the broiler.

In a small mixing bowl, whisk eggs, cream, 1/4 cup cheese, salt and pepper together. Set aside.

Heat olive oil and butter in a 10-inch broiler-safe nonstick frying pan over medium-high heat. Add the onion, and sauté 2 to 3 minutes until translucent. Add mushrooms, and sauté 3 to 4 minutes until any moisture released has evaporated. Add asparagus and sauté until tender-crisp, about 2 minutes. Add the tomato and sauté for 2 more minutes. Reduce heat to medium. Pour egg mixture over vegetables. Cook eggs over medium heat, using a heatproof flexible spatula to push eggs from the outer edge into the center of the pan, allowing the runny eggs to run underneath set eggs, until almost set (top will be wet), about 3 to 4 minutes. Remove from heat and sprinkle top with Fontina. Place frying pan under the broiler, and broil until the top is set, frittata has puffed, and cheese has melted, about 2 minutes. Remove from under broiler, and let stand for 2 minutes. Run a spatula around outer edge and under frittata to loosen, and slide out onto a place.

Serve hot or at room temperature.

Equipment List

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