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Frittata with Asparagus, Tomato, and Fontina
Ingredients
  • 6 large eggs
  • 2 tablespoons whipping cream
  • ½ teaspoon salt, plus a pinch
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 12 ounces asparagus, trimmed, cut into ¼ to ½-inch pieces
  • 1 tomato, seeded, diced
  • Salt
  • 3 ounces Fontina, diced
Steps
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