www.wcwcw.com



WCWCW Forums
Home Register Help Search Login

Welcome to the West Central Wisconsin Community Webring Forums 09/08/10 at 08:39:25

News: The WCWCW Forums is now in ARCHIVE MODE. This script has become too vulnerable to spam and so posting has been disabled. Attempts to post will result in an error message. The NEW Recipe Sharing Forum is HERE where posting will be allowed and all new recipes will reside. The recipe search will search both recipe sharing forums. Return to:
Recipe Sharing (with Search)
WCWCW Forums: Sharing Recipes: Frittata w/Asparagus, Tomato, and Fontina Cheese Printable Page
Reply
 Author
 Topic: Frittata w/Asparagus, Tomato, and Fontina Cheese
dreamingrose
Guest
 Frittata w/Asparagus, Tomato, and Fontina Cheese Date posted: 01/15/06 at 17:19:24
Frittata with Asparagus, Tomato, and Fontina Cheese

6 large eggs
2 T. whipping cream
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 T. olive oil
1 T. butter
12-oz. asparagus, trimmed and cut into 1/2-inch pieces
1 tomato, seeded and diced
3-oz. fontina cheese, cubed

Preheat the broiler.
In a medium bowl, whisk in the eggs, cream, salt, and pepper to blend. Set aside.
In a 9-1/2 inch (nonstick) ovenproof skillet, heat the oil and butter over medium heat.  Add the asparagus and saute' until tender-crisp, about 2 minutes.
Add the tomato and saute' 2 minutes longer.
Pour the egg mixture over the asparagus mixture and sprinkle the cheese over.
Cover and cook over medium-low heat until the frittata is almost set but the top is still runny, about 2 minutes.
Place the skillet under the broiler and broil until the top is set and golden brown, about 4 minutes.
Let the frittata stand for 2 minutes.
Using a rubber spatula, loosen the frittata from the skillet and slide the frittata onto a plate.
Cut into wedges and serve.

recipe~"Everyday Italian" by Giada de Laurentiis

Enjoy!
Logged
WWW E-Mail Quote Modify Delete
Pages: 1 Admin functions: Move thread, Remove thread, Lock Thread
Jump to:

Thank You for visiting the WCWCW Forums