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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the broiler. | 2. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. | 3. Set aside. | 4. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. | 5. Add the asparagus and saute until crisp-tender, about 2 minutes. | 6. Raise the heat to medium-high. | 7. Add the tomato and a pinch of salt and saute 2 minutes longer. | 8. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. | 9. Sprinkle with cheese. | 10. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. | 11. Place the skillet under the broiler. | 12. Broil until the top is set and golden brown on top, about 5 minutes. | 13. Let the frittata stand 2 minutes. | 14. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	6			429.0	2.16	37.68	28.53
whipping cream	2	tablespoons		87.6	0.888	0.6509999999999999	9.273
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
asparagus	12	ounces	trimmed cut	68.0388	13.1995	7.4843	0.4082
tomato	1		seeded diced	40.2099	8.6898	1.9658	0.4468
salt				-	-	-	-
fontina	3	ounces	diced	330.8445	1.3183	21.7728	26.4846

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.