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Photo Credit: Elizabeth Newman

Asparagus and Tomato Frittata

This is such a great simple breakfast to make during spring and summer. You can use pretty much any melting cheese for this frittata, but I love the flavor and texture of fontina.

Asparagus and Tomato Frittata
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Asparagus and Tomato Frittata

Category

Breakfast Main Course

Prep Time

15 minutes

Cook Time

10 minutes

Calories

196

Author:

Giada De Laurentiis

Image of Asparagus and Tomato Frittata

Ingredients

  • 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 to mato (seeded, diced)
  • Salt
  • 3 ounces Fontina (diced)

Instructions

  1. 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.

Nutrition

Nutrition

per serving
Calories
196
Amount/Serving % Daily Value
Carbs
4 grams
Protein
11 grams
Fat
15 grams
Saturated Fat
7 grams
Cholesterol
214 milligrams
Sodium
399 milligrams
Fiber
1 grams
Sugar
2 grams
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vegetarian

1 comment

  • Author's avatar image
    Jim Perkowski

    The marriage of flavors in this dish are wonderful. My compliments to the chef. Thank you.

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