This recipe shows an alternative one-pot way to make a frittata by first sautéing the vegetable fillings in the pan and then adding the egg mixture and topping it all with some cheese.
INGREDIENTS | SERVES 6
- 6 large eggs
- 2 tablespoons whipping cream
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound asparagus, trimmed, cut into ¼- to ½-inch pieces
- 1 tomato, seeded, diced
- 3 ounces fontina cheese, diced
Whisk the eggs, cream, salt, and pepper together in a medium-sized bowl and set aside until needed.
Bring a 10-inch ovenproof, nonstick skillet to temperature over medium heat, then add the oil and the butter. Once the butter is melted, add the asparagus and sauté until crisp-tender, about 2 minutes.
Increase the heat to medium-high. Add the tomato and an additional pinch of salt, if desired, and sauté 2 minutes longer.
Pour the egg mixture over the asparagus mixture and cook until the eggs begin to set. Sprinkle with the cheese. Reduce heat to medium-low and cook for an additional 2 minutes.
Place the skillet under the broiler. Broil until the eggs are set and the cheese is golden brown on top, about 5 minutes. Remove from the broiler and let the frittata rest for 2 minutes. Slice as a pie and serve.