Thursday, March 28, 2013

Asparagus, Tomato and Fontina Frittata by Giada De Laurentiis

Here's a new recipe by Giada De Laurentiis originally posted on A Bullseye View website. This easy and fluffy frittata is great for brunches! I'm going to try this for my family. It's so simple to make!

Asparagus, Tomato and Fontina Frittata


12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
1 tomato, seeded, diced
3 ounces Fontina cheese, diced
6 large eggs
2 tablespoons whipping cream
1/2 teaspoon salt, plus a pinch
1/4 teaspoon freshly ground black pepper
1 tablespoon butter
1 tablespoon olive oil


STEP 1: Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt and pepper in a medium bowl to blend. Set aside.

STEP 2: Heat the oil and butter in a 9 1/2-inch-diameter nonstick skillet over medium heat.

STEP 3: 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.

STEP 4: Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese.

STEP 5: Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.

STEP 6: 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.

STEP 7: Using a rubber spatula, loosen the frittata from skillet, and slide the frittata onto a plate. Serve and enjoy!

Disclosure: I did not receive any products nor was paid for this post. I was provided info and access to photos to share. Thanks to A Bullseye View. Any expressed opinions are my own and personal thoughts. No other compensation was given.

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