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      Easter Morning Frittata, 3/20/13

      Michael Lanari

      Kitchen& Bath Concepts



      • 4 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
      • 8 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
      • 1 tomato, seeded, diced
      • Salt
      • 3 ounces Fontina cheese, diced (or shredded Mozzarella)


      Preheat the broiler. Whisk the eggs, cream, 1/2teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oiland butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over mediumheat. Add the asparagus and saut until crisp-tender, about 2 minutes. Raisethe heat to medium-high. Add the tomato and a pinch of salt and saute 2 minuteslonger. Pour the egg mixture over the asparagus mixture and cook for a fewminutes until the eggs start to set. Sprinkle with cheese. Reduce heat tomedium-low and cook until the frittata is almost set but the top is stillrunny, about 2 minutes. Place the skillet under the broiler. Broil until thetop is set and golden brown on top, about 5 minutes. Let the frittata stand 2minutes. Using a rubber spatula, loosen the frittata from skillet and slide thefrittata onto a plate.