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
fontina frittata

Fontina Frittata


September 5, 2013

  • Prep: 25 min
  • Cook: 10 min
  • 25 min

    10 min

    35 min

  • Yields: 6 servings


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


3 ounces Fontina, diced


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.


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Foodie, tennis junkie, cat lover, and smart ass who firmly believes that champagne is anathema for all ills.

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