Frittata with asparagus, tomatoes and fontina cheese

Ingredients:

• 6 large eggs
• 2 tbsp whipping cream
• 0.5 tsp salt + a pinch
• 1/4 tsp freshly ground black pepper
• 1 tbsp. l. olive oil
• 1 tbsp. butter
• 340 g asparagus, trimmed and cut into 0.5-1 cm pieces.
• 1 tomato, seeded and diced
• 90 g fontina cheese, diced

Preparation:

1. Preheat the oven to broil. In a medium bowl, combine the eggs, cream, and 1/2 teaspoon of salt. Set aside. In a 9-inch oven-safe nonstick skillet, heat the olive oil and butter over medium heat.
2. Add the asparagus and cook until crisp-tender, about 2 minutes. Increase the heat to medium-high. Add the tomato and a pinch of salt and cook for another 2 minutes. Pour the egg mixture over the asparagus and cook for a few minutes, until the eggs begin to set. Sprinkle with cheese cubes. Reduce the heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.
3. Place the pan under the broiler in the oven. Cook until the top of the frittata is set and golden brown, about 5 minutes. Remove and let rest for 2 minutes. Use a silicone spatula to remove the frittata from the pan and place it on a plate.