Frittata with Asparagus, Tomato, and Fontina

Contributed By: soscar
Recipe courtesy Giada De Laurentiis, Food Network

Print Add to Meal Planner Add to Cookbook Add to Shopping List

Total Preparation Time: 15 to 30 minutes
Ingredients: Egg & Cheese
Actual Cooking Time: Less than 15 minutes
Number of Servings: 6
Origin: Italian
Special Features: Quick to Prepare (under 30 minutes)
Make Ahead
Meal Type: Breakfast & Brunch

Scroll over the empty stars to rate.

2 ratings
Add a Recipe Comment

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

Preparation

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.