Frittata With Asparagus

• 6 eggs egg yolk separated from egg whites
• 2 tablespoons sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 1/8 pounds asparagus trimmed
• 1 tomato seeded, diced
• 5/8 cup gorgonzola cheese finely grated
• 3 tablespoons grana padano grated
• 3 tablespoons milk
• 1 tablespoon cider vinegar

1. Whisk the egg yolks, cream, salt, and pepper in a medium bowl to blend. Set aside.
2. Heat the oil and butter in a nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes.
3. Add the tomato, increase the flame, and saute 5 minutes longer.
4. Meanwhile, beat egg whites into the soft peaks.
5. Gradually add the egg yolk mixture, stir lightly until smooth.
6. Pour the egg mixture over the asparagus and tomato and cook for 2-3 minutes or until the eggs start to set.
7. Sprinkle with cheese, reduce flame and bake for another few minutes.
8. Place the skillet with frittata in an oven preheated to 200u0b0C, right under the upper heater (If the skillet handle is not heat resistant, wrap it with aluminium foil). Cook for 10 minutes until the top is set and golden brown.
9. Let the frittata stand 2 minutes before serving, then loosen from the skillet and slide onto a plate.

eggs, sour cream, salt, ground pepper, olive oil, butter, tomato, gorgonzola cheese, milk, cider vinegar

Taken from www.yummly.com/recipe/Frittata-With-Asparagus-1659937 (may not work)