Frittata with Asparagus, Tomato, and Fontina

  • prep time15 min
  • total time 25 min
  • serves 6
Giada De Laurentiis
Giada De Laurentiis Everyday Italian

Kick off your brunch or dinner with this bright and tasty dish.

180 Ratings
Directions for: Frittata with Asparagus, Tomato, and Fontina


6 large eggs

2 Tbsp whipping cream

½ tsp salt, plus 1 pinch

¼ tsp black pepper, freshly ground

1 Tbsp olive oil

1 Tbsp butter

12 oz asparagus, trimmed, cut into 1/4- to 1/2-inch pieces

1 tomato, seeded, diced


3 oz Fontina, diced


1. Preheat the broiler.

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

3. Heat the oil and butter in a 9 1/2-inch-diameter non-stick oven-proof skillet over medium heat. Add the asparagus and sauté until crisp-tender, about 2 minutes.

4. Raise the heat to medium-high. Add the tomato and a pinch of salt and sauté 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.

5. 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.

6. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

See more: Vegetables, Brunch, Spring, Broil, Dinner, Eggs/Dairy

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