Frittata with Asparagus, Tomato, and Fontina
Looking for a Sunday brunch recipe? Here is a delicious and easy frittata! I made this last Sunday for Tim’s family and everyone seemed to enjoy it.
I doubled the eggs and whipping cream — I had made the recipe once before and it really only serves 4 as written.
I sauteed a diced shallot before adding the asparagus. And, I also added some grated parmesan before putting the frittata under the broiler.
Serve the frittata with a side salad or some toast for a delicious breakfast!
Frittata with Asparagus, Tomato, and Fontina
Giada De Laurentiis
- 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
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.