Asparagus, Tomato and Fontina Cheese Frittata

Overhead view of Asparagus, Tomato & Cheese Frittata

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Asparagus, Tomato and Fontina Cheese Frittata

Eggs with asparagus, adding tomato and cheese, such a great flavor combination!

Course: Breakfast or Brunch

Cuisine: Italian

Keyword: cheese, tart, tomato

Calories: 1071kcal

Author: Tricia

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.

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