Many years agone I had a friend who was expecting her start baby. She craved scrambled eggs alongside canned asparagus. That was the start fourth dimension I e'er tasted this flavour combination too convey loved it e'er since. So naturally when I ran across this recipe on The Food Network by Giada De Laurentilis, I had to order it a try!
6 large eggs
2 tablespoons heavy whipping cream
1/2 teaspoon salt, addition a pinch of salt
1/4 teaspoon freshly solid lay down dark pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed, cutting into 1/4 to 1/2 inch pieces
2 pocket-size 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 tabular array salt too pepper. Set aside. Heat the olive stone oil too butter inwards a 9-1/2 inch ovenproof skillet over medium heat. Add the asparagus too shallots too saute until crisp-tender. Raise the estrus to medium-high too add together the tomatoes too a pinch of salt. Cook until heated, most 2 minutes. Pour the egg mixture over the asparagus too develop until the eggs laid about to set. Sprinkle alongside Fontina cheese too cut back the estrus to medium-low. Cook without stirring until the frittata is almost laid precisely the overstep is nevertheless runny. Place the skillet nether the broiler too broil until the overstep is laid too golden brown. Allow the frittata to balance for at to the lowest degree 2 minutes earlier cutting. Use a security spatula too loosen the frittata from the skillet too slide the frittata onto a plate. Serve alongside hot sauce or salsa or extra cheese.
Have a fantastic weekend too don’t forget – Hakuna Matata!
Thanks too hence much for stopping past times 🙂