Whether you’re looking for a centerpiece dish for your Easter brunch this Sunday or just looking for recipes in anticipation of the soon-to-be-everywhere asparagus, Giada’s Frittata with Asparagus, Tomato, and Fontina is for you.
A frittata manages to be easy yet impressive at the same time. And it’s designed to feed a crowd. The other great thing about this dish? You can customize it to what you have on hand. Mix up the cheese, throw in a few onions…make it your own.
6 large eggs
2 tablespoons whipping cream
1/2 teaspoon salt, plus a pinch
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
1 tomato, seeded, diced
3 ounces Fontina, diced
- Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside.
- Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer.
- Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.
- Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.
More asparagus recipes with family and friends:
- Food Network Healthy Eats Asparagus 5 Ways
A Way to Garden 12 Don’t for Growing, Cooking and Preserving Asparagus
Food Network Dish Spring Fling: Asparagus
Pinch My Salt Asparagus Gratin
What’s Gaby Cooking Skinny Asparagus and Gruyere Tart
Food2 Seasonal Spotlight: Asparagus
Steamy Kitchen Asparagus Gratin