Recipe - Asparagus & Sun Dried Tomato Frittata

This amazing frittata recipe loaded with fontina cheese, asparagus, and tangy sun dried tomatoes is a brilliant main dish to serve for breakfast or brunch… or lunch, or dinner, or a mid-afternoon snack. Actually, it’s pretty wonderful anytime you serve it.

Ingredients

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

Directions

1. Preheat the oven to 175ºC. Crack the eggs into a medium bowl. Add the cream, 1/2 teaspoon salt and 1/4 teaspoon pepper, then whisk thoroughly. Cut the bottoms 5cm off the ends of the asparagus and discard. Cut the remaining asparagus into 2.5cm sections.

2. Place a large non-stick skillet over medium heat. Sear the garlic and asparagus for 2-3 minutes. Then add the sun dried tomato pieces and sear another 2 minutes.

3. Briskly swirl the skillet around as you pour the egg mixture in—this creates a crust on the outer edge. Then add the shredded cheese. Remove from the stovetop and place in the oven for 10- 15 minutes until cooked through. Slide the frittata out of pan onto a cutting board and cut into wedges.