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Traveling husband said, “Hey Trish, what’cha making for dinner?” I responded, “Well … I thought I’d make an asparagus, tomato and Fontina cheese frittata. Doesn’t that sound good?”
Traveling husband replied “hakuna frittata – great!”
Yup. Now all I can think about when I hear (or think) frittata is the song from The Lion King, Hakuna Matata! Sing it with me …
Hacuna Frittata means no worries … for the rest of your eggs … a problem free … fun reciiiiipeeeee, Hacuna frittata!
Yep I know. Now if it’s stuck in your head, maybe it’ll leave mine! You’re welcome, I love to share. Who knew we’d be blogging in Swahili today?
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!
Frittatas can be made with any ingredients such as asparagus, shallots, tomatoes, milk or cream, cheese and of course eggs.
Clean and trim the asparagus into 1/4 to 1/2 inch pieces. Dice two small shallots or an onion.
Seed and dice one small tomato (drain any liquid too).
In a small mixing bowl, whisk the eggs, cream, salt and pepper together.
We’re whisking, and whisking some more ….
Heat olive oil and butter in a ovenproof 9.5 inch skillet over medium heat.
Add the asparagus and diced shallots and saute until crisp-tender.
Increase the heat to medium-high and add the diced, seeded, drained tomatoes. Sprinkle with a pinch of salt and saute for a few minutes until heated through.
Pour the egg mixture over the asparagus and cook for a few minutes until the eggs start to set.
Don’t stir – let the eggs start to bubble and firm up around the edges.
Sprinkle with cheese and reduce the heat to medium-low. Cook until the frittata is almost set but the top is still runny.
Place the skillet under a pre-heated broiler and cook until the top is set and golden brown.
Let the frittata stand for at least 2 minutes before cutting. Loosen the sides with a rubber spatula and slide the frittata onto a serving plate. Slice and serve! Great topped with hot sauce or salsa.
You can use any vegetables such as peppers, mushrooms and onions or even add bacon or ham.
Fontina cheese melts deliciously!
Asparagus, Tomato and Fontina Cheese Frittata
Course: Breakfast or Brunch
Eggs with asparagus, adding tomato and cheese, such a great flavor combination!
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.
Recipe Notes
(Adapted from a recipe by Giada De Laurentilis posted on The Food Network)
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Nutrition
Calories: 1071kcal | Carbohydrates: 32g | Protein: 66g | Fat: 78g | Saturated Fat: 34g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 1116mg | Sodium: 2261mg | Potassium: 1620mg | Fiber: 10g | Sugar: 17g | Vitamin A: 6269IU | Vitamin C: 40mg | Calcium: 768mg | Iron: 13mg
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