Frittata Recipe with Asparagus and Sun Dried Tomato

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 8 large eggs
• 1/2 cup heavy cream
• 1 pound asparagus,
• 1 garlic clove, minced
• 1/2 cup sun dried tomatoes, drained and chopped
• 2/3 cup shredded fontina cheese
• Salt and pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C). Trim the tough ends from the asparagus and cut the spears into 1-inch (2.5 cm) pieces.

2. Heat an ovenproof nonstick skillet over medium heat. Add the asparagus and cook, stirring, for 4 minutes until bright green and just tender.

3. Add the minced garlic and chopped sun dried tomatoes to the skillet and cook for 1 minute until fragrant. Spread everything evenly in the pan.

4. In a bowl, whisk the eggs, heavy cream, salt and pepper until smooth. Pour the mixture over the vegetables in the skillet.

5. Cook over medium-low heat for 4 minutes, gently lifting the edges so uncooked egg runs underneath, until the bottom begins to set.

6. Sprinkle the shredded fontina evenly over the top. Transfer the skillet to the oven and bake for 10 to 12 minutes until the center is set and the frittata reaches 160°F (71°C).

7. Let the frittata rest in the pan for 3 minutes, then cut into 8 wedges and serve warm.