Frittata with Asparagus, Tomato and Fontina

Being raised Catholic, today starts the Lenten Season with Ash Wednesday. Traditions of any faith and culture are comforting.  Oftentimes faith based traditions are tied in with food.  The Lenten sacrifice of refraining from eating meat, I am sure at one time, was more difficult.  In today's world, fish and seafood, are easily accessible and usual fare for most Americans.  To keep the sense of tradition, we concentrate on continuing the practice of eliminating meat on Fridays during Lent, and on Ash Wednesday.  That being said, I planned a beautiful Frittata tonight.  This is one of my favorite combinations for this delicious egg dish.  The vegetable and cheese combinations are endless in making a Frittata on a dime and in minutes.  Definitely keep this technique handy for a quick mid-week meal or Sunday Brunch.

Frittata with Asparagus, Tomato and Fontina

6 eggs
1/2 tsp. salt
1/4 tsp. pepper
1 T. half and half
1 T. olive oil
1 tsp. butter
12 oz. fresh asparagus, trimmed and cut into 1/2" pieces
1 tomato, seeded and diced
3 oz. diced Fontina

Preheat the broiler, preferably on low.
Heat oil and butter in a 9" ovenproof skillet.  Saute the asparagus for several minutes until crisp tender.

Add the diced tomatoes and cook for 2 more minutes.

In a bowl, whisk together the egg, cream and salt and pepper.

Pour into the skillet over the vegetables.  Sprinkle with the Fontina cheese. Cook for a few minutes until set and the top is slightly wet looking.

Place pan under the broiler until brown and bubbly.

This is lighter than a quiche and more filling than an omelet.  I would give you examples of other combinations; but, this is only March and I have 9 more months to go making something different everyday.  I may need a 'go to' Frittata again!