Remove from Favorites Add to Favorites Remove from Favorites Add to Favorites

WEST COAST ORDER BY 12/23 TO GET ORDERS BY NYE

EAST COAST ORDER BY 12/26 TO GET ORDERS BY NYE

Stock Your Pantry! Save up to 25% with code NEWPANTRY

Limited Time Offer: Take 50% Off The Membership

Photo Credit: Elizabeth Newman

Asparagus and Tomato Frittata

15 MINPrep Time
10 MINCook Time
6Servings
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
You must be signed in as a member to print this content

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
star

Asparagus and Tomato Frittata

Category

Breakfast Main Course

Servings

6

Prep Time

15 minutes

Cook Time

10 minutes

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 tomato (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

Nutrition Serving Size
6
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
Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock
gluten free
nut free
vegetarian

3 comments

  • Author's avatar image
    Lori - Nov 12

    Question – if you wanted to prepare this the day before, how would you alter the steps? TIA

    The Giadzy Kitchen - Nov 12

    Ciao! Just dice the veggies, cheese, & other ingredients, & store them in the fridge. Whisk the eggs & cream in a separate container. You can either keep everything separate & assemble just before baking, or fully assemble the dish, cover it, & refrigerate overnight. The next day, just bake & enjoy!

  • Author's avatar image
    Jim Perkowski - Jun 09

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

Please sign in or create an account to review or comment on recipes.