Frittata With Asparagus, Tomato, And Fontina - cooking recipe

Ingredients

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

Preparation

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.