Frittata with asparagus
6 eggs, egg yolk separated from egg whites
2 tbs sour cream
½ tsp salt
¼ tsp ground pepper
1 tbs olive oil
1 tbs butter
500g asparagus, trimmed
1 tomato, seeded, diced
Cheese sprinkle à la fontina*:
80 g Gorgonzola cheese, finely grated
3 tbs grated Grana Padano
3 tbs milk
1 tbs cider vinegar
Whisk the egg yolks, cream, salt, and pepper in a medium bowl to blend. Set aside.
Heat the oil and butter in a nonstick ovenproof skillet over medium heat. Add the asparagus and sauté until crisp-tender, about 2 minutes.
Add the tomato, increase the flame, and sauté 5 minutes longer.
Meanwhile, beat egg whites into the soft peaks.
Gradually add the egg yolk mixture, stir lightly until smooth.
Pour the egg mixture over the asparagus and tomato and cook for 2-3 minutes or until the eggs start to set.
Sprinkle with cheese, reduce flame and bake for another few minutes.
Place the skillet with frittata in an oven preheated to 200°C, right under the upper heater (If the skillet handle is not heat resistant, wrap it with aluminium foil). Cook for 10 minutes until the top is set and golden brown.
Let the frittata stand 2 minutes before serving, then loosen from the skillet and slide onto a plate.
* Cheese sprinkle: mix all ingredients into the soft, smooth mixture.