Recipe courtesy of Giada De Laurentiis
Episode: Brunch
Total:
27 min
Prep:
15 min
Inactive:
2 min
Cook:
10 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
27 min
Prep:
15 min
Inactive:
2 min
Cook:
10 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
27 min
Prep:
15 min
Inactive:
2 min
Cook:
10 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • 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

Directions

Watch how to make this recipe.

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Frittata di Pane (Bread Frittata) with Broccoli Rabe, Sausage and Ricotta

Recipe courtesy of Bobby Flay

Zucchini Frittata

Recipe courtesy of Michael Chiarello

Frittata with Zucchini

Recipe courtesy of Debi Mazar and Gabriele Corcos

Garden Vegetable Frittata

Recipe courtesy of Kelsey Nixon

Goat Cheese and Red Pepper Frittata

Recipe courtesy of Tiffani Thiessen

So Much Pretty Food Here