Frittata with Asparagus, Tomato and Fontina Cheese

In the springtime, why not change up your morning breakfast routine.  

This delicious frittata helps capture some of that spring garden goodness!

I prepared this in an 8 inch cast iron skillet with half the recipe.  I like to flip the frittata to cook both sides, but you can very easily slide it under the broiler as well.

Cut the frittata into wedges and serve between some crusty Italian bread for a breakfast sandwich.

As Always,

ENJOY!

Recipe adapted from Giada - Every Day Italian

• 12 Ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
• 1 tomato, seeded and diced
• 3 Ounces Fontina cheese, diced
• 6 large eggs
• 2 Tablespoons whipping cream
• ½ Teaspoon salt, plus a pinch
• ¼ Teaspoon freshly ground black pepper
• 1 Tablespoon butter
• 1 Tablespoon olive oil

1. 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 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. Serve and enjoy!