Food Network UK

Frittata with asparagus, tomato, and Fontina

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Ingredients

  • 6 large eggs
  • 2 tbsp double cream
  • 1/2 tsp salt, plus a pinch
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp olive oil
  • 15g Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 340g asparagus, trimmed, cut into .5 to 1.25-cm pieces
  • 1 tomato, seeded, Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced
  • Salt
  • 85g Fontina, Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced

Use imperial measurements

Method

How to make Frittata with asparagus, tomato, and Fontina

1) Preheat the broiler. Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please blend . Set aside. 2) Heat the oil and Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter in a 24-cm-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.

3) 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.

4) Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.