Best Frittata With Asparagus Tomato And Fontina Recipes

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FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA



Frittata with Asparagus, Tomato, and Fontina image

Make and share this Frittata with Asparagus, Tomato, and Fontina recipe from Food.com.

Provided by seahorse73

Categories     Breakfast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA CHEESE



Frittata with Asparagus, Tomato, and Fontina Cheese image

When asparagus is in season in springtime, use it to capture the flavors of the garden with a minimal amount of effort. It cooks quickly by any method-steaming, boiling, grilling, or sautéing, as here-and it's very easy to prepare. To trim asparagus of its woody stem end, simply hold one end of the spear in one hand, the other end in the other hand, and bend gently until the spear snaps-which it will do exactly where the stem starts to get woody. Asparagus has its own built-in sous chef.

Yield 6 side-dish servings

Number Of Ingredients 9

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

Steps:

  • Preheat the broiler. In a medium bowl, whisk the eggs, cream, salt, and pepper to blend. Set aside. In a 9 1/2-inch-diameter nonstick ovenproof skillet, heat the oil and butter over a medium flame. Add the asparagus and sauté until crisp-tender, about 2 minutes. Add the tomato and sauté 2 minutes longer. Pour the egg mixture over the asparagus mixture and sprinkle the cheese over. Cover and cook over medium-low heat until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler and broil until the top is set and golden brown, about 4 minutes. Let the frittata stand for 2 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide the frittata onto a plate. Cut the frittata into wedges and serve.

ASPARAGUS AND HERB FRITTATA



Asparagus and Herb Frittata image

This also makes a beautiful appetizer, cut into diamonds.

Provided by Martha Rose Shulman

Time 30m

Yield one 10-inch frittata, serving 4 to 6

Number Of Ingredients 8

3/4 pound asparagus, trimmed
8 extra-large eggs
2 tablespoons plus 2 teaspoons low-fat milk
1/2 teaspoon salt
Freshly ground pepper to taste
1/4 cup finely chopped fresh herbs (as above)
1/4 cup freshly grated Parmesan (optional)
1 tablespoon extra virgin olive oil

Steps:

  • Steam the asparagus until tender, about 5 minutes. Refresh with cold water, drain and pat dry. Cut into 1/2-inch slices and set aside.
  • Beat the eggs in a large bowl. Beat in the milk, salt, pepper, and herbs. Stir in the asparagus and the Parmesan if using.
  • Heat the olive oil over medium-high heat in a 10-inch heavy nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low and cover the pan. Cook 8 to 10 minutes, shaking the pan every once in a while, until the frittata is just about set. Meanwhile, light the broiler.
  • If the frittata is not quite set on the top, place under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top. Do not allow the eggs to brown too much or they'll taste bitter. Remove from the heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter, or cut in wedges in the pan. Serve warm, room temperature, or cold.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 3 grams, Sodium 305 milligrams, Sugar 2 grams, TransFat 0 grams

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