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 oz. asparagus, trimmed and cut into 1/4" and 1/2" pieces
3 ounces Fontina, diced
English cook Delia Smith once described the frittata as "Italy's version of an open-face omelet." We simply call it delicious. Unlike an omelet, which is generally prepared and served individually, It is quick to make and easy to personalize with your own variations.
Preheat the broiler. Combine eggs, cream, 1/2 teaspoon salt and pepper in a medium bowl and whisk to blend. Set aside. Heat the oil and butter in a 9 1/2" diameter, nonstick, oven-proof skillet over medium heat. Add the asparagus and saute until crisp-tender (about 2 minutes).
Raise the heat to medium high. Add a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus and cook 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 and broil until the top is set and golden brown on top.Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide onto a plate. Serves 6.