Frittata with Asparagus, Tomato and Fontina

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Jessica Frank

ingredients

• Ingredients:
• 6 large eggs
• 2 tablespoons whipping cream
• 1/2 teaspoon salt, plus a pinch
• 1/4 teaspoon of freshly ground black pepper
• 1 tablespoon of olive oil
• 1 tablespoon of butter
• 12 ounces asparagus, trimmed and cut into 1/4 and 1/2 inch pieces
• 1 tomato, seeded, diced and salted
• 3 ounces of Fontina, diced

Source: Jessica Frank

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