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Katerinas Tomato, Aspapragus, & Fontina Fritatta

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  • Katerinas Tomato, Aspapragus, & Fontina Fritatta

    Katerina Posted May 09, 2005 02:07 PM
    this was the recipe video of the day on foodtv.com Looks so good!!


    Frittata with Asparagus, Tomato, and Fontina

    Recipe courtesy Giada De Laurentiis
    See this recipe on air Thursday May. 12 at 11:00 AM ET/PT.


    Difficulty: Easy
    Prep Time: 15 minutes
    Inactive Prep Time: 2 minutes
    Cook Time: 10 minutes
    Yield: 6 servings



    6 large eggs
    2 tablespoons whipping cream
    1/2 teaspoon salt, plus a pinch
    1/4 teaspoon freshly ground black pepper
    1 tablespoon olive oil
    1 tablespoon butter
    12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
    1 tomato, seeded, diced
    Salt
    3 ounces Fontina, diced

    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.
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