Frittata With Asparagus, Tomato, And Fontina

• 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

1. Preheat the broiler.
2. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend.
3. Set aside.
4. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat.
5. Add the asparagus and saute until crisp-tender, about 2 minutes.
6. Raise the heat to medium-high.
7. Add the tomato and a pinch of salt and saute 2 minutes longer.
8. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set.
9. Sprinkle with cheese.
10. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.
11. Place the skillet under the broiler.
12. Broil until the top is set and golden brown on top, about 5 minutes.
13. Let the frittata stand 2 minutes.
14. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

eggs, whipping cream, salt, fresh ground black pepper, olive oil, butter, tomatoes, salt, fontina

Taken from www.food.com/recipe/frittata-with-asparagus-tomato-and-fontina-74119 (may not work)