Frittata With Asparagus Tomato And Fontina Recipes

Steps:

• 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.

Steps:

• Preheat the broiler. In a medium bowl, whisk the eggs, cream, salt, and pepper to blend. Set aside. In a 9 1/2-inch-diameter nonstick ovenproof skillet, heat the oil and butter over a medium flame. Add the asparagus and sauté until crisp-tender, about 2 minutes. Add the tomato and sauté 2 minutes longer. Pour the egg mixture over the asparagus mixture and sprinkle the cheese over. Cover and cook over medium-low heat until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler and broil until the top is set and golden brown, about 4 minutes. Let the frittata stand for 2 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide the frittata onto a plate. Cut the frittata into wedges and serve.

Steps:

• Core tomatoes and slice crosswise. Cut onion crosswise into thin slices. Layer onion and tomato slices in shallow dish.
• Stir vinegar, sugar, 1 t. salt, and 1/4 t. pepper together until sugar dissolves, then pour over salad. Let stand at room temperature until ready to serve.
• Heat broiler.
• Trim tough ends from asparagus and cut into 1-inch pieces. Shred Fontina to make 1 cup. Mix cheese, eggs, 1/8 t. salt, and 1/4 t. pepper in mixing bowl.
• Heat butter in flameproof medium skillet over medium heat. Add asparagus and cook, stirring occasionally, about 3 minutes. Pour egg mixture over asparagus and cook, without stirring, until eggs are barely set, 10-12 minutes. Transfer to broiler and broil 6 inches from heat until top is browned, about 2 minutes. Cut frittata into wedges.
• Sprinkle parsley over salad. Serve frittata, salad, and bread.