6 lg eggs

2 tbs whipping cream

1/2 tsp salt, plus a pinch

1/4 tsp freshly ground black pepper

1 tbs olive oil

1 tbs butter

12 oz asparagus, trimmed, cut into 1/4″-1/2″ pieces

1 tomato, seeded, diced

3 oz fontina cheese

preheat the broiler. whisk the eggs, cream, 1/2 tsp salt, and pepper in a medium bowl to blend. set aside.

heat the oil and butter in a 9 1/2″ nonstick ovenproof skillet over medium heat. add the asparagus and sauté until crisp-tender, about 2 minutes. raise the heat to medium-high. add the tomato and a pinch of salt and sauté 2 minutes longer.

pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. sprinkle with cheese. reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.

place the skillet under the broiler. broil until the top is set and golden brown on top, about 5 minutes. let the frittata stand 2 minutes. using a rubber spatula, loosen the frittata from the skillet and slide the frittata onto a plate.