By seahorse73 on October 28, 2003
Photo by Derf
Photo by Derf
"Recipe courtesy Giada De Laurentiis Inactive Prep Time: 2 minutes"
Serving Size: 1 (152 g)
Servings Per Recipe: 6
"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."
"Delicious, easy to make, and makes a beautiful presentation! Everyone loved it! I followed the recipe exactly. I will make it again and again!"
"It tasted very good. I halved the recipe (small pan), used all butter instead of half butter half olive oil (this may be why my frittata's bottom was overly brown?), added an extra egg white (left over). Next time I will try adding meat and season with garlic or some other herbs.
The second time I made this dish I found what works better for me. With my half recipe, I added 3 egg whites with the 3 eggs, increased whipping cream to 1.5 tbsp (approx.) while keep the amount of salt & pepper the same. In addition to asparagus and tomato, I added mushroom cooked in cream (left over, from Pluto's) which really gave and extra kick. When serve, I topped the frittata with that same mushroom in cream sauce."
"Oh my this was sooo delicious, my first time trying fontina cheese, wow was it good, wonderful flavour, it won't be the last time I use it!! I just used 2% milk instead of the cream, the combination of asparagus and tomato was lovley!! We enjoyed this fritatta very much and I will be making it again. Thanks for posting."
"YUM!!! I have made many fritattas, but this was wonderful! I really love the finishing under the broiler. I added a few strips of cooked bacon, and subbed good shredded parm instead of fontina. So tasty!"
"Best frittata we have tried so far, bursting with asparagus and tomatoes, the egg mixture cementing the stir-fried veggies into a nice quiche-like pie, but not heavy on the heart-clogging stuff. DH declared this a Top Favorite of 2009. I have so much cheese on hand, but no fontina, so I diced up provolone slices, which worked like a charm. (BTW, Scandinavian fontina won't have the same complex taste as Italian fontina from Val d'Aosta.) I left the asparagus tips intact, and cut the thinner part of the stalk into 1/2-inch pieces, and the thicker part into 1/4-inch slices. For best flavor, I used a can of diced tomatoes (drained) and added some additional asparagus to maintain the proportion; I eliminated the pinch of salt to be added with the tomatoes. Our broiler is underneath the oven, and inconvenient, to be polite. I held the saute pan underneath the broiler element until it browned; next time I will use a culinary torch (as for Creme Brulee) to set the top. We loved this, and it really filled us up. Thanks for sharing this recipe, seahorse73! Made for Secret Ingredient Tag."
"Wonderful! My husband and I are in the process of moving and he requested a brunch to get us through the day, since we won't be ready to eat our crockpot curry dinner till pretty late tonight. I was so happy to find this recipe which used stuff in our fridge but didn't require us to run to the store for anything. (I didn't have any fontina, so I used havarti.) I also added a couple cloves of garlic to the eggs, 'cause I'm a garlic nut. Between my husband and me, we polished off the whole thing. Thanks for posting!"
"Wonderful frittata! I made this with egg beaters and used an Italian cheese blend as I couldn't get any fontina. My husband split it in half and had it for dinner with multi-grain toast."
"This is delicious I love asparagus. I used leftover sauteed asparagus, I left out the tomatoe but put in about 2 cloves of garlic minced with the sauteed asparagus and a smidge of red pepper flakes then followed the rest of the recipe. This was a great lunch for a friend and I, Thank you."
"Delicious! I used a little tarragon and some french port salut cheese in place of fontina. "