Description
This Frittata with Asparagus, Bruschetta, and Fontina is super easy to make and extremely customizable. Plus, one pan cleanup!
Ingredients
- 1-½ Tablespoon Extra Virgin Olive Oil
- 1-½ Tablespoon Unsalted Butter
- 1 pound Asparagus, Trimmed And Thinly Sliced
- 1 cup Bruschetta, Drained
- 8 whole Eggs
- 3 Tablespoons Heavy Whipping Cream
- ½ teaspoons Salt
- ¼ teaspoons Freshly Ground Black Pepper
- 4 ounces, weight Fontina, Diced
Preparation
Preheat broiler on high.
Heat oil and butter in a 12-inch nonstick ovenproof skillet over medium heat. Add asparagus and sauté until tender, about 3–4 minutes. Add bruschetta and continue sautéing another 2–3 minutes, until warmed through.
Whisk together eggs, cream, salt, and pepper. Pour egg mixture over asparagus and bruschetta mixture. Sprinkle with cheese and cook until the frittata starts to set at the edges, about 3 minutes. Run a rubber spatula around the edge of the skillet to pull frittata away from the sides. This is going to help release it after we put it in the oven.
Place the skillet under the broiler until the top is set and golden brown, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board or plate.
Slice and serve.
Recipe adapted from Giada De Laurentiis and Food Network.
