Tuesday, March 18, 2014

Asparagus and Tomato Frittata

· 6 large eggs
· 2 tablespoons whipping cream
· ½ teaspoon salt, plus a pinch
· ¼ teaspoon pepper
· 1 tablespoon olive oil
· 1 tablespoon butter
· 1 bunch asparagus, trimmed and cut into 1/2-inch pieces
· 1 tomato, seeded and diced
· ½ cup provolone cheese

1. Preheat the broiler. Whisk together the eggs, cream, ½ teaspoon salt and pepper in a medium bowl to blend. Set aside.
2. Heat the olive oil and butter in a 9-inch diameter nonstick ovenproof skillet over medium heat. Add the asparagus and sauté until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt. Sauté 2 more minutes.
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, about 5 minutes.
4. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide onto plate.

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