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Many years ago I had a friend who was expecting her first baby. She craved scrambled eggs with canned asparagus. That was the first time I ever tasted this flavor combination and have loved it ever since. So naturally when I ran across this recipe on The Food Network by Giada De Laurentilis, I had to give it a try!
6 large eggs
2 tablespoons heavy whipping cream
1/2 teaspoon salt, plus a pinch of salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed, cut into 1/4 to 1/2 inch pieces
2 small shallots, diced
1 tomato, seeded, diced
3 ounces Fontina, diced
Preheat the broiler. In a medium bowl, whisk together the eggs, cream, 1/2 teaspoon salt and pepper. Set aside. Heat the olive oil and butter in a 9-1/2 inch ovenproof skillet over medium heat. Add the asparagus and shallots and saute until crisp-tender. Raise the heat to medium-high and add the tomatoes and a pinch of salt. Cook until heated, about 2 minutes. Pour the egg mixture over the asparagus and cook until the eggs begin to set. Sprinkle with Fontina cheese and reduce the heat to medium-low. Cook without stirring until the frittata is almost set but the top is still runny. Place the skillet under the broiler and broil until the top is set and golden brown. Allow the frittata to rest for at least 2 minutes before cutting. Use a rubber spatula and loosen the frittata from the skillet and slide the frittata onto a plate. Serve with hot sauce or salsa or extra cheese.
Have a fantastic weekend and don’t forget – Hakuna Matata!
Thanks so much for stopping by 🙂