Frittata with Asparagus, Tomato, and Fontina

Ingredients

• 12 ounces asparagus trimmed cut into 1/4 to 1/2-inch pieces
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 6 large eggs 
• 3 ounces fontina diced
• 1 tablespoon olive oil 
• 0.5 teaspoon salt plus a pinch
• 6 servings salt 
• 1  tomatoes diced seeded
• 2 tablespoons whipping cream 

Equipment

• bowl
• frying pan
• whisk
• broiler
• spatula

Directions

1. Watch how to make this recipe.
2. Preheat the broiler.
3. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside.
4. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat.
5. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high.
6. Add the tomato and a pinch of salt and saute 2 minutes longer.
7. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set.
8. 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.
9. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes.
10. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.