Ingredients
-
6
-
2
-
1/2
-
1/4
-
1
-
1
-
12
-
1
-
-
3
-
-
-
-
-
Directions
Frittata with Asparagus, Tomato, and Fontina,Recipe courtesy Giada De Laurentiis Inactive Prep Time: 2 minutes,The recipe was reduced to 3 servings and made a very nice lunch for DH and I. I subbed a grated white cheese for the Fontina. The frittata was cooked until almost set and then flipped onto a plate and slide back into the pan to cook the top in lieu of placing under the broiler. This was served with left over Recipe #59917 and fresh baked bread.,The recipe was reduced to 3 servings and made a very nice lunch for DH and I. I subbed a grated white cheese for the Fontina. The frittata was cooked until almost set and then flipped onto a plate and slide back into the pan to cook the top in lieu of placing under the broiler. This was served with left over Recipe #59917 and fresh baked bread.
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Steps
|
1
Done
|
Preheat the Broiler. |
|
2
Done
|
Whisk the Eggs, Cream, 1/2 Teaspoon Salt, and Pepper in a Medium Bowl to Blend. |
|
3
Done
|
Set Aside. |
|
4
Done
|
Heat the Oil and Butter in a 9 1/2-Inch-Diameter Nonstick Ovenproof Skillet Over Medium Heat. |
|
5
Done
|
Add the Asparagus and Saute Until Crisp-Tender, About 2 Minutes. |
|
6
Done
|
Raise the Heat to Medium-High. |
|
7
Done
|
Add the Tomato and a Pinch of Salt and Saute 2 Minutes Longer. |
|
8
Done
|
Pour the Egg Mixture Over the Asparagus Mixture and Cook For a Few Minutes Until the Eggs Start to Set. |
|
9
Done
|
Sprinkle With Cheese. |
|
10
Done
|
Reduce Heat to Medium-Low and Cook Until the Frittata Is Almost Set but the Top Is Still Runny, About 2 Minutes. |
