Celiac.com 06/04/2013 - Frittatas are great to whip up for a weekend brunch, when you want to add a bit of flair to your breakfast omelet, or when you want to show little extra love to your guests.
- 6 large eggs
- 2 tablespoons whipping cream
- ½ teaspoon salt, plus a pinch
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ medium onion
- 6 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
- 6 ounces of brown mushroom, cut into small wedges
- 3-4 ounces ham, chopped
- 3 ounces Fontina cheese, diced
- ½ ounce Romano cheese
- Salt and freshly ground black pepper
Turn on the broiler.
Whisk the eggs, cream, ½ teaspoon salt, and pepper in a medium bowl to blend. Set aside.
In a nonstick 9 ½-inch ovenproof skillet over medium heat, sauté mushrooms and onion in butter until the onions are clear to brown. Remove, drain and set aside.
Wipe the pan clean, and then heat the rest of the oil and butter over medium high heat. Add the asparagus and sauteé until crisp-tender, about 2 minutes. In the last 30 seconds, or so, add ham. Add mushrooms right at the end and mix well.
Pour the egg mixture over the asparagus, mushroom and ham mixture, and cook for a few minutes until the eggs start to set. Sprinkle with both cheeses.
Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.
Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.