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Wednesday, May 14, 2014

Asparagus Frittata

This Asparagus Frittata was an absolute hit at our Mother's Day brunch! My grandparents brought us fresh Michigan Asparagus and this frittata was the perfect showcase for them. The recipe was relatively simple to make, but the best part was how quick it was to prepare! 

  • 6 Eggs
  • 2 Tablespoons Whipping Cream
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Butter
  • 12 Ounces Asparagus, trimmed, cut in to 1/2 inch pieces
  • 1 Tomato, seeded, diced
  • 3 Ounces Fontina 

  • Preheat broiler
  • Whisk eggs, whipping cream, salt, and pepper in a medium bowl
  • Heat oil and butter in a 9 1/2 diameter ovenproof skillet over medium heat
  • Add asparagus and sauté until crisp-tender, about two minutes
  • Raise the heat to medium-high
  • Add the tomato and a pinch of salt and sauté two minutes longer
  • Pour the egg mixture over the asparagus mixture and cook for a few minutes until eggs begin to set
  • Sprinkle on cheese
  • Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about two minutes
  • Place the skillet under the broiler until the top is set and golden brown, about five minutes
  • Let the frittata stand about two minutes before cutting to serve, enjoy!

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