Asparagus and Asiago Frittata

Ingredients

• •5 eggs
• •¾ pound asparagus
• •1 tablespoon butter
• •1 tablespoon olive oil
• •1½ tablespoons heavy whipping cream
• •1 tablespoon thyme
• •1 garlic clove
• •¼ teaspoon salt
• •¼ teaspoon ground pepper
• •3 ounces asiago cheese
• •4 cherry tomatoes

Method

Adapted from foodista.com

1. 1In a large bowl, combine the eggs, whipping cream, salt, pepper, and half the fresh thyme.
2. 2Beat with a whisk until the eggs and cream are incorporated.
3. 3In an ovenproof sauté pan over medium heat, add the butter and olive oil.
4. 4When the mixture is hot, add the asparagus pieces.
5. 5Cook for 3-4 minutes, stirring.
6. 6Add the garlic.
7. 7Cook for about a minute.
8. 8Spread the asparagus so it is evenly distributed across the bottom of the pan.
9. 9Add the egg mixture to the pan.
10. 10Allow the eggs to cook without mixing them. Use a rubber spatula to run around the edges of the frittata as it cooks so the edges don't stick and burn.
11. 11After 1-2 minutes, add the cheese evenly to the egg mixture.
12. 12When the outer edges of the frittata have set but the center is still slightly runny, arrange the cherry tomatoes and asparagus spears on the top of the frittata.
13. 13Sprinkle the remaining thyme over the top.
14. 14Remove the pan from the heat.
15. 15Place it in an oven set to broil.
16. 16The broiler will allow the top portion of the egg mixture to set and cook thoroughly. Keep a close watch so the frittata doesn't burn.
17. 17After a few minutes, when the eggs have set completely and begin to turn golden, carefully remove the pan from the oven.
18. 18Use a rubber spatula to run around the edges and underside of the frittata, and slide it onto a round serving plate.
19. 19Slice and serve warm or at room temperature.