Frittata with Asparagus, Tomato, and Fontina
Frittata with Asparagus, Tomato, and Fontina
Recipe courtesy Giada De Laurentiis Show: Everyday Italian Episode: Brunch Recipe Summary Difficulty: Easy Prep Time: 15 minutes Inactive Prep Time: 2 minutes Cook Time: 10 minutes Yield: 6 servings 6 large eggs 2 tablespoons whipping cream 1/2 teaspoon salt, plus a pinch 1/4 teaspoon freshly ground black pepper 1 tablespoon olive oil 1 tablespoon butter 12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces 1 tomato, seeded, diced Salt 3 ounces Fontina, diced 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. Source: <http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24459,00.html> -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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