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Many years ago I had a friend who was expecting her first baby. She craved scrambled eggs with canned asparagus. That was the first time I ever tasted this flavor combination and have loved it ever since. So naturally when I ran across this recipe on The Food Network by Giada De Laurentilis, I had to give it a try!

Asparagus, Tomato and Fontina Cheese Frittata
Ingredients
- 6 large eggs
- 2 tablespoons heavy whipping cream
- ½ teaspoon salt plus a pinch of salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 12 ounces asparagus trimmed, cut into ¼ to ½ inch pieces
- 2 small shallots diced
- 1 tomato seeded, diced
- salt
- 3 ounces Fontina diced
Instructions
- Preheat the broiler.
- In a medium bowl, whisk together the eggs, cream, ½ teaspoon salt and pepper. Set aside.
- Heat the olive oil and butter in a 9-½ inch ovenproof skillet over medium heat. Add the asparagus and shallots and saute until crisp-tender. Raise the heat to medium-high and add the tomatoes and a pinch of salt. Cook until heated, about 2 minutes.
- Pour the egg mixture over the asparagus and cook until the eggs begin to set.
- Sprinkle with Fontina cheese and reduce the heat to medium-low. Cook without stirring until the frittata is almost set but the top is still runny.
- Place the skillet under the broiler and broil until the top is set and golden brown. Allow the frittata to rest for at least 2 minutes before cutting. Use a rubber spatula and loosen the frittata from the skillet and slide the frittata onto a plate. Serve with hot sauce or salsa or extra cheese.
sheila @ Elements
Looks fabulous! I could eat this every day of the week! Your little song, "Hacuna Frittata means no worries … for the rest of your eggs … a problem free … fun reciiiiipeeeee, Hacuna frittata!" made me giggle and laugh! I'm probably gonna be humming it all day today!! 🙂
thecompletecookbook
What a perfect blend of great flavours.<br />:-) Mandy