Whisk together eggs, cream, salt, and pepper. Pour the egg mixture over the asparagus and bruschetta mixture. Sprinkle with cheese and cook until the frittata starts to set at the edges, about 3 minutes. Run a rubber spatula around the edge of the skillet to pull frittata away from the sides. This is going to help release it after we put it in the oven.
Place the skillet under the broiler until the top is set and golden brown, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board or plate.
Slice and serve.
Notes
Recipe adapted from Giada De Laurentiis and Food Network
Recipe by Sarah 'n Spice at https://sarahnspice.com/frittata-asparagus-bruschetta-fontina/