Begin by preheating your oven to 375°F (190°C). The right temperature is crucial for a well-cooked frittata, allowing it to rise beautifully.

Next, get your asparagus ready. In a medium pan, heat the butter and olive oil over medium heat. Add the asparagus and season with a pinch of salt. Cook until it becomes tender, around 3 to 5 minutes. You want it vibrant and slightly crisp. Remove from heat and set aside.

In a large mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined. This ensures a fluffier frittata.

Now, fold in the cooked asparagus, diced tomato, Fontina cheese, and if you’d like, the herbs. Mix everything gently to avoid breaking the vegetables while ensuring even distribution of flavors.

Grease an oven-safe skillet or pie dish with a little olive oil. Pour the egg mixture into the prepared dish, spreading it evenly.

Slide the dish into the preheated oven. Bake for about 25 to 30 minutes or until the edges are golden brown, and a toothpick inserted in the center comes out clean. Your kitchen will smell like heaven!

Let the frittata cool for a few minutes before slicing. Serve it warm or at room temperature. It’s perfect for brunch alongside a fresh salad or even as part of a picnic spread.