Frittata with Asparagus, Tomato, and Fontina

READY IN: 25mins
Recipe by seahorse73

Recipe courtesy Giada De Laurentiis Inactive Prep Time: 2 minutes

Top Review by PaulaG

The recipe was reduced to 3 servings and made a very nice lunch for DH and I. I subbed a grated white cheese for the Fontina. The frittata was cooked until almost set and then flipped onto a plate and slide back into the pan to cook the top in lieu of placing under the broiler. This was served with left over Recipe #59917 and fresh baked bread.

Ingredients Nutrition

Directions

  1. Preheat the broiler.
  2. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend.
  3. Set aside.
  4. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat.
  5. Add the asparagus and saute until crisp-tender, about 2 minutes.
  6. Raise the heat to medium-high.
  7. Add the tomato and a pinch of salt and saute 2 minutes longer.
  8. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set.
  9. Sprinkle with cheese.
  10. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.
  11. Place the skillet under the broiler.
  12. Broil until the top is set and golden brown on top, about 5 minutes.
  13. Let the frittata stand 2 minutes.
  14. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

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