Korean man CAN cook

Dave Park makes the Frittata...If Dave can do it, You can too!

It's such a lovely thing to watch a man cook ... But when a Korean man cooks, stop everything and take a picture! it's truly a treat for the soul.

I mean, how often DO you see a Korean man cook? It defies tradition and disrupts the image of the conventional Asian man.

Still, Dave insisted on making us the Frittata for lunch and so we have to celebrate his bold, "break-out-of-the-mold" actions on this holiday break. Thank you Dave!

Giada's Frittata

Prep Time: 15 min

Inactive Prep

Time:

2 min

Cook Time: 10 min

Level:

Easy

Serves:

6 servings

Frittata with Asparagus, Tomato, and Fontina

Recipe courtesy Giada De Laurentiis

Ingredients

6 large eggs

2 tablespoons whipping cream

1/2 teaspoon salt, plus a pinch

1/4 teaspoon freshly ground black pepper

1 tablespoon olive oil

1 tablespoon butter

12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces

1 tomato, seeded, diced

Salt

3 ounces Fontina, diced

Directions

Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside.

Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat.

Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high.

Add the tomato and a pinch of salt and saute 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 skillet and slide the frittata onto a plate.