Asparagus, Tomato and Fontina Frittata by Giada De Laurentiis



  • 12 Ounce asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
  • 1 tomato, seeded and diced
  • 3 Ounce Fontina cheese, diced
  • 6 large eggs
  • 2 Tablespoon whipping cream
  • .5 Teaspoon salt, plus a pinch
  • .25 Teaspoon freshly ground black pepper
  • 1 Tablespoon butter
  • 1 Tablespoon olive oil


Total Time: 25min | Prep Time: 10min | Cook Time: 15min
  1. 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 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. Serve and enjoy!