I’m a huge fan of cheese, and this delicious recipe calls for one of my favorites – Fontina. I love it because it has a strong flavor and you don’t have to use so much of it to taste it’s yumminess.

Fontina Frittata
Serves 6
A delicious egg frittata, with Fontina cheese, asparagus, and tomatoes... Mmmmm!
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Prep Time
17 min
Cook Time
10 min
Total Time
27 min
Prep Time
17 min
Cook Time
10 min
Total Time
27 min
  1. 6 large eggs
  2. 2 tablespoons whipping cream
  3. 1/2 teaspoon salt, plus a pinch
  4. 1/4 teaspoon freshly ground black pepper
  5. 1 tablespoon olive oil
  6. 1 tablespoon butter
  7. 12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
  8. 1 tomato, seeded, diced
  9. Salt
  10. 3 ounces 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 nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes.
  4. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer.
  5. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set.Sprinkle with cheese.
  6. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.
  7. 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.
  8. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.
  1. ** This recipe requires an OVENPROOF skillet, such as a cast iron skillet **
Adapted from The Food Network
Adapted from The Food Network
The Tennis Chick™ http://www.cheekychickblog.com/
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