After a long, cold week, celebrate the weekend with a leisurely breakfast. A frittata is the perfect lazy day meal.
Basically an open-face omelet, the frittata does not have to be flipped. Simply cook it over the stove until the eggs are beginning to set on the bottom and then place under the broiler to finish cooking the top.
Any vegetables will work, but fresh asparagus and Roma tomatoes pair well together and will be a reminder that spring is just around the corner. Fontina, an Italian cow’s milk cheese, is smooth, creamy and melts exceptionally well. Find it in the specialty cheese case at Reasor’s and other local grocery stores.
Asparagus, Tomato and Fontina Frittata
12 large eggs
1/4 cup half and half
Salt and pepper
1 cup Fontina cheese, shredded divided
1 tablespoon olive oil
1 tablespoon butter
1 small yellow onion, diced
1/2 pound button mushrooms, cleaned, cut into 1/4-inch slices
1/2 pound asparagus spears, trimmed, cut into 1/2-inch pieces
3-4 Roma tomatoes, seeded, diced
Preheat the broiler.
In a small mixing bowl, whisk eggs, cream, 1/4 cup cheese, salt and pepper together. Set aside.
Heat a large 10 inch oven-proof skillet over medium-high heat. Once hot, add olive oil and butter.
Add the onion, and sauté until translucent, about 3-4 minutes. Add mushrooms and sauté 3 to 4 minutes until all moisture has evaporated. Add asparagus and sauté until tender-crisp, about 3 minutes. Add the tomato and sauté for about 2 more minutes.
Reduce heat to medium and pour egg mixture over vegetables. Cook over medium heat, using a silicone spatula to lift eggs from the outer edge of the skillet, allowing the uncooked eggs to run underneath. Cook eggs, until almost set (top will look wet), about 3 to 4 minutes.
Remove from heat and sprinkle top with remaining cheese. Place skillet under the broiler, and broil for about 2 minutes or until frittata is set. Let stand for 2 minutes before serving. Run a spatula around perimeter and under frittata to loosen. Slide out onto a plate and cut into wedges.
Makes 6 servings