6 large eggs
2 tablespoons whipping cream
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus
cut into 1/4" to 1/2" pieces
1 tomato
Salt
3 ounces Fontina
Directions: one line for each direction. When saved the lines will be numbered.
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.
This recipe yields 6 servings.
Nutrition Facts
Servings Per Recipe: 6
Amount Per Serving
Calories: 139
Calories from Fat 71.2%
Total Fat
11g
Cholesterol
224mg
Sodium
271mg
Carbohydrate
3g
Dietary Fiber
1g
Protein
7g
Points 4
Exchanges: 1 Lean Meat
Rating: ()
Added On: February 29, 2008
* EVERYDAY ITALIAN with Giada De Laurentiis - (Show # EI-1B03) - from the TV FOOD NETWORK
