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Asparagus, Tomato and Fontina Frittata Recipe

You frittata, I say DELCIOUS.

Frittatas are incredibly easy and versatile. They can be made in a baking pan or dish, skillet, ramekins, or muffin tins sprayed with non-stick spray. Involve your guests (even the kids) by having a variety of chopped goodies arranged on a platter for them to fill a muffin cup with their favorite items (bacon, ham, cheese, red peppers, asparagus, or artichokes). Have the egg mixture ready and fill each cup about 3/4 full. Bake at 350ºF for 20-30 minutes, depending on the size of your dish.

Asparagus, Tomato and Fontina Frittata

6 large eggs
2 tbsp whipping cream
1/2 tsp salt, plus a pinch
1/4 tsp freshly ground black pepper
1 tbsp olive oil
1 tbsp butter
12 oz asparagus, trimmed, cut into 1/4-1/2” pieces
1 tomato, seeded, diced
3 oz fontina cheese, diced

Preheat the broiler. Whisk the eggs, cream, 1/2 tsp salt, and pepper in a medium bowl until blended; set aside.

Heat the oil and butter in a 9-1/2” diameter 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, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide it onto a plate.

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