Frittata With Asparagus Tomato And Fontina Cheese Recipes

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ASPARAGUS AND FONTINA QUICHE



Asparagus and Fontina Quiche image

Mild, buttery Fontina cheese is delightful paired with earthy asparagus, but if you can't find it, you can replace it with provolone, or use all Gruyère here.

Provided by Joanna Gaines

Categories     HarperCollins     HarperCollins     Quiche     Egg     Brunch     Spring     Asparagus     Fontina     Milk/Cream     Vegetarian

Yield 6-8 servings

Number Of Ingredients 8

1 pound asparagus, ends trimmed
6 large eggs
1 cup heavy cream
1 teaspoon garlic salt
1 teaspoon freshly ground black pepper
8 ounces Fontina cheese, grated (about 2 cups)
2 ounces Gruyère cheese, grated (about 1/2 cup)
1 unbaked homemade or store-bought 9-inch pie crust

Steps:

  • Preheat the oven to 350°F.
  • Using a vegetable peeler, slice the asparagus lengthwise into long, thin strips, starting just under the tip of each stalk. Leave the tips whole. (Alternatively, cut the asparagus into 1-inch pieces.)
  • In a pot with a steamer insert or in a covered sauté pan fitted with an expandable steamer basket, bring 2 inches of water to a boil. Add the asparagus to the steamer insert or basket, cover, and steam until tender, about 30 seconds for strips and about 3 minutes for pieces.
  • Rinse the asparagus under cold water to stop the cooking. Drain well and set aside.
  • In a large bowl, whisk together the eggs, cream, garlic salt, and pepper. Stir in the Fontina, Gruyère, and reserved asparagus.
  • Pour the mixture into the unbaked pie shell.
  • Bake until lightly golden and set in the center when the pan is gently pushed, 40 to 45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.
  • Remove from the oven and let stand for 5 to 10 minutes before serving. Cut into 6 or 8 slices and serve warm or at room temperature.
  • The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in the refrigerator for up to 2 days.

ASPARAGUS ALLA FONTINA



Asparagus Alla Fontina image

Much like a quiche without a crust, this dish is equally good as an appetizer, or as the late main course for brunch, lunch or a late dinner.

Provided by Amanda Hesser

Categories     main course

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 10

Salt
2 1/2 pounds thin asparagus, trimmed and washed
4 tablespoons unsalted butter
Freshly ground black pepper
Freshly grated nutmeg
1/3 cup grated Gruyère (see note)
3/4 cup finely minced or slivered prosciutto
2 tablespoons minced parsley
3 eggs, beaten
3 to 4 tablespoons grated Parmesan

Steps:

  • Preheat the oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add the asparagus and cook until crisp-tender. Drain and cut into 1-to-1½-inch lengths. Return the asparagus to the pot. Add the butter and season with salt, pepper and nutmeg. Set over low heat and stir to melt the butter. Remove from the heat.
  • Turn the asparagus and the melted butter into a 9- or 10-inch pie plate. Arrange in an even layer. Sprinkle with the Gruyère, prosciutto and parsley. Pour the beaten eggs on top, gently shaking the pan to distribute.
  • Top with the Parmesan and bake until the eggs are set into a custard and a golden-brown crust forms on top, about 35 minutes. Serve hot or warm.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 9 grams, Sodium 674 milligrams, Sugar 4 grams, TransFat 0 grams

EASY ASPARAGUS FRITTATA



Easy Asparagus Frittata image

I love making a frittata whenever I want a quick meal. I always have eggs in the fridge and you can use a variety of vegetables. I like asparagus the best, though. This is also a KETO-friendly recipe.

Provided by Marianne

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 30m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
2 teaspoons butter
½ pound asparagus, trimmed, cut into 1-inch pieces
8 eggs
½ cup grated Parmesan cheese, or more to taste
7 tablespoons milk
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley

Steps:

  • Heat olive oil and butter in a 9-inch nonstick pan over medium heat and cook asparagus, stirring occasionally, until soft but still firm to the bite, 10 to 15 minutes.
  • Beat eggs in a bowl until frothy. Stir in Parmesan cheese and milk; season with salt and pepper. Pour egg mixture over asparagus and cook until eggs are set, 10 to 15 minutes.
  • Invert frittata onto a plate and garnish with parsley.

Nutrition Facts : Calories 241.7 calories, Carbohydrate 4.6 g, Cholesterol 343.7 mg, Fat 17.6 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 6.6 g, Sodium 341.9 mg, Sugar 3.1 g

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



Frittata with Asparagus, Tomato, and Fontina image

Provided by Giada De Laurentiis

Time 27m

Yield 6 servings

Number Of Ingredients 10

Salt
3 ounces Fontina, diced
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

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



Frittata with Asparagus, Tomato, and Fontina image

Provided by Giada De Laurentiis

Time 27m

Yield 6 servings

Number Of Ingredients 10

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
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.;

GRILLED-ASPARAGUS, TOMATO, AND FONTINA PIZZETTE



Grilled-Asparagus, Tomato, and Fontina Pizzette image

A quick turn on the grill gives homemade pizza dough a pillowy texture and an irresistible char. Here, the pie is topped with gooey fontina, flame-kissed asparagus and scallions, and fresh tomatoes and thyme.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 30m

Yield Makes three 7-inch round pizzette, or one 13-inch round pizza

Number Of Ingredients 9

8 ounces asparagus, trimmed
6 scallions, trimmed
1 tablespoon extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1 recipe Classic Pizza Dough
Semolina flour or fine cornmeal, for dusting
6 ounces fontina, shredded (2 cups)
3 cocktail tomatoes or small vine tomatoes (about 5 ounces total), cut into 1/4-inch rounds
1 teaspoon packed fresh thyme leaves

Steps:

  • Preheat grill for direct- and indirect-heat cooking to 500 degrees (if grill does not have a temperature gauge, set an oven thermometer on upper rack). If distance between grill grates is 1 inch or greater, preheat a metal cooling rack directly on grill to prevent dough from sinking through.
  • Toss asparagus and scallions with oil; season with salt and pepper. Grill, turning a few times, until charred in places but still firm, 2 to 3 minutes. Let cool slightly; when cool enough to handle, cut scallions into 1 1/2-inch pieces.
  • Turn dough out onto a pizza peel or thin wooden cutting board dusted with semolina (do not punch down). Divide into thirds. Starting in center of each and using both hands, press down and outward with your fingertips while allowing dough to slowly turn. Gradually work toward edges, leaving a 1-inch border of undisturbed dough, until each is stretched to an approximately 7-inch round.
  • Lightly drizzle each round with oil; season with salt and pepper. Transfer to grill over direct heat and cook just until set and lightly charred on bottoms, 2 to 3 minutes. Remove from grill.
  • Divide half of cheese evenly among crusts, then top with asparagus, scallions, tomatoes, and thyme. Sprinkle evenly with remaining cheese. Return pizzette to grill over indirect heat. Cover and cook until crusts are golden brown in places, asparagus is crisp-tender, and cheese is bubbly, 6 to 8 minutes. Serve immediately.

ASPARAGUS & CHEESE FRITTATA



Asparagus & Cheese Frittata image

This rich and creamy frittata begins in the skillet and ends in the oven. We like this melty, cheesy dish with salad on the side. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

5 large eggs
1/2 cup grated Romano cheese
1/2 cup vegetable broth
1/4 teaspoon salt
1/4 teaspoon pepper
2 slices Italian bread (1/2 inch thick), cubed
2 tablespoons olive oil
2 cups cut fresh asparagus (1/2-inch pieces)
1 medium onion, finely chopped
1/2 cup shredded Gruyere cheese

Steps:

  • Preheat broiler. In a small bowl, whisk the first 5 ingredients until blended; stir in bread cubes., In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add asparagus and onion; cook and stir 8-10 minutes or until onion is tender., Reduce heat to medium-low; pour in egg mixture. Cook, uncovered, 4-6 minutes or until nearly set. Sprinkle with Gruyere cheese., Broil 3-4 in. from heat 5-7 minutes or until cheese is melted and eggs are completely set. Let stand 5 minutes. Cut into wedges.

Nutrition Facts : Calories 325 calories, Fat 22g fat (9g saturated fat), Cholesterol 263mg cholesterol, Sodium 779mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 21g protein.

ASPARAGUS & FONTINA FRITTATA W/SLICED TOMATO & RED ONION



Asparagus & Fontina Frittata W/Sliced Tomato & Red Onion image

I guess I have summer on my mind, because I only eat tomatoes when they come fresh from the garden (or garden stand). Then, there is nothing like a nice tomato salad. This recipe is a great combination, and surprisingly light. And it is pretty quick to pull together!

Provided by JackieOhNo

Categories     Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

3 ripe large tomatoes
1 medium red onion
1/4 cup red wine vinegar
2 tablespoons sugar
1 1/8 teaspoons salt
1/2 teaspoon fresh ground pepper
8 ounces asparagus spears
4 ounces Fontina cheese
6 large eggs
2 tablespoons unsalted butter
1 tablespoon minced fresh parsley
1 loaf crusty Italian bread or 1 loaf French bread

Steps:

  • Core tomatoes and slice crosswise. Cut onion crosswise into thin slices. Layer onion and tomato slices in shallow dish.
  • Stir vinegar, sugar, 1 t. salt, and 1/4 t. pepper together until sugar dissolves, then pour over salad. Let stand at room temperature until ready to serve.
  • Heat broiler.
  • Trim tough ends from asparagus and cut into 1-inch pieces. Shred Fontina to make 1 cup. Mix cheese, eggs, 1/8 t. salt, and 1/4 t. pepper in mixing bowl.
  • Heat butter in flameproof medium skillet over medium heat. Add asparagus and cook, stirring occasionally, about 3 minutes. Pour egg mixture over asparagus and cook, without stirring, until eggs are barely set, 10-12 minutes. Transfer to broiler and broil 6 inches from heat until top is browned, about 2 minutes. Cut frittata into wedges.
  • Sprinkle parsley over salad. Serve frittata, salad, and bread.

Nutrition Facts : Calories 644.8, Fat 26.4, SaturatedFat 12.5, Cholesterol 365.4, Sodium 1662.9, Carbohydrate 73, Fiber 5.8, Sugar 12.6, Protein 29.2

FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA



Frittata with Asparagus, Tomato, and Fontina image

Number Of Ingredients 9

6 large eggs
2 tablespoon 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

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.

ASPARAGUS AND SUN-DRIED TOMATO FRITTATA



Asparagus and Sun-Dried Tomato Frittata image

Make and share this Asparagus and Sun-Dried Tomato Frittata recipe from Food.com.

Provided by x_Gaz

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb extra firm tofu
1 tablespoon soy sauce
1 teaspoon Dijon mustard (yellow will work fine if you like that better)
1/4 cup nutritional yeast
2 teaspoons olive oil
1/2 cup onion, cut into 1/4-inch dice
3 stalks asparagus, rough ends discarded, cut into bite-sized pieces
1/4 cup sun-dried tomato packed in oil, finely chopped
2 garlic cloves, minced
1 teaspoon dried thyme
1/4 teaspoon ground turmeric
1/2 lemon, juice of
1/4 cup fresh basil leaf, torn into pieces

Steps:

  • preheat oven to 400°F
  • in a mixing bowl, crumble the tofu and squeeze through your fingers until it resembles ricotta cheese. this should take abut a minute.
  • mix in the soy sauce and mustard.
  • add the nutritional yeast and combine well. set aside.
  • in a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
  • add the asparagus and sun-dried tomatoes, saute for 3 more minutes.
  • add the garlic and thyme and turmeric, saute for 1 minute.
  • add the lemon juice to deglaze the pan; turn off the heat.
  • transfer the onion mixture to the tofu mixture and combine well.
  • fold in the basil leaves.
  • transfer back to the skillet and press the mixture firmly in place.
  • cook in the oven at 4ooF for 20 minute.
  • transfer to the broiler to brown the top, about two minutes (keep a close on it so it doesn't burn).
  • let the frittata sit for 10 minute before serving.
  • cut into 4 slices and lift each piece with a pie server to prevent it from falling apart. if it does crumble a bit, it's ok, just put it back into shape.

FRITTATA WITH ASPARAGUS, CANADIAN BACON AND PARMESAN



Frittata With Asparagus, Canadian Bacon and Parmesan image

Nice breakfast or brunch treat. If you substitute table salt for the kosher salt, make sure to decrease the amount.

Provided by little_wing

Categories     Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

1 1/4 cups egg substitute or 5 large eggs
4 tablespoons freshly grated parmesan cheese
2 tablespoons skim milk
1/4 teaspoon freshly grated lemon zest
1/2 teaspoon kosher salt (or to taste)
fresh ground black pepper
1 tablespoon extra virgin olive oil
4 ounces medium asparagus spears, woody stems trimmed, cut into 1/2-inch pieces (about 8)
4 slices Canadian bacon, coarsely chopped (about 2 ounces)

Steps:

  • Position an oven rack in the upper part of the oven and preheat the broiler.
  • Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.
  • Heat the olive oil in an 8-inch nonstick skillet over medium heat.
  • Add the asparagus and Canadian bacon, and cook until the asparagus is crisp-tender, about 4 minutes.
  • Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly.
  • Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes.
  • Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface.
  • Run the frittata under the broiler until the top sets and browns slightly, about 1 minute.
  • Set aside for about 5 minutes before unmolding.
  • Slip the frittata out of the pan onto a cutting board, cut into wedges.
  • Serve warm or room temperature.

Nutrition Facts : Calories 342.7, Fat 18.9, SaturatedFat 5, Cholesterol 39.2, Sodium 1686.5, Carbohydrate 5.6, Fiber 1.2, Sugar 1.8, Protein 36.4

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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.
From cookingchanneltv.com


ASPARAGUS, TOMATO, AND FONTINA FRITTATA - NANCY'S RECIPES
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.
From nancysrecipes.weebly.com


ASPARAGUS, TOMATO, AND ONION FARINATA RECIPE | MYRECIPES
Step 5. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons olive oil; swirl to coat. Add onion; cover and cook for 8 minutes or until tender, stirring occasionally. Stir in 1/8 teaspoon red pepper and garlic. Cook, uncovered, 18 minutes or until onions are golden, stirring frequently.
From myrecipes.com


FRITTATA WITH ASPARAGUS, TOMATO AND FONTINA - FOOD …
Giada De Laurentiis' top-rated Frittata with Asparagus, Tomato and Fontina comes together in a single skillet, and perhaps best of all, there's no tricky flipping required. All of the ingredients ...
From foodnetwork.com


SEARCH FOR RECIPES
1) Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. 2) Heat the oil and butter in a 24-cm-diameter nonstick ovenproof skillet over medium heat.
From foodnetwork.co.uk


ASPARAGUS, TOMATO & FETA FRITTATA RECIPE - HOUSE & HOME
Directions. Yield: Step 1: In a blender whirl the eggs, half-and-half, Parmesan cheese, salt, and pepper for 10 seconds. Set aside. Step 2: Prepare the grill for direct cooking over medium heat (350°F to 450°F) and preheat the skillet on the cooking grate for 3 minutes. Step 3: Add the oil to the skillet and then the asparagus; stir briefly.
From houseandhome.com


ASPARAGUS FRITTATA WITH THYME - SIMPLY ORGANIC
8. Garnish with grape tomatoes and arugula, then serve. Recipe Tip: For 1 whole frittata instead of multiple mini frittatas, cook the vegetables in an oven-safe skillet, pour the egg mixture over the vegetables and bake for 15 to 20 minutes, until eggs are set.
From simplyorganic.com


ASPARAGUS, TOMATO & CHEESE FRITTATA - SAVING ROOM FOR DESSERT
Heat olive oil and butter in a ovenproof 9.5 inch skillet over medium heat. Add the asparagus and diced shallots and saute until crisp-tender. Increase the heat to medium-high and add the diced, seeded, drained tomatoes. Sprinkle with a pinch of salt …
From savingdessert.com


ASPARAGUS AND GOAT CHEESE FRITTATA RECIPE | MYRECIPES
Pour eggs over onion-asparagus mixture, stir to combine, then dot surface with goat cheese. Cook, without stirring, until eggs are set on bottom and beginning to set on top, about 5 minutes. Transfer skillet to oven and broil, 4 to 5 inches from heating element, until eggs are completely set and beginning to brown, 2 to 3 minutes. Cut into wedges and serve hot or at room temperature.
From myrecipes.com


FRITTATA WITH FARMER SAUSAGE, ONIONS, ASPARAGUS & FONTINA CHEESE
2019-02-19 Add the eggs and use your spatula to sort of scramble them on the bottom. When the eggs are starting to cook, add about 3/4 of the cheese to the eggs and stir. Then add the farmer sausage, onions, peppers, asparagus and fresh thyme. Stir to combine and spread all the ingredients out in the pan. Let the pan sit on the heat for a couple mins ...
From cookswithcocktails.com


WILD ASPARAGUS FRITTATA WITH FONTINA RECIPE
2013-05-07 Delicious asparagus, tomato and eggs make this the perfect light meal. Serve this wild asparagus frittata with fontina for your favorite meal this week. About Us
From stagetecture.com


ASPARAGUS AND TOMATO FRITTATA - CANADIAN MILITARY FAMILY MAGAZINE
2022-03-11 Heat the olive oil in a frying pan over a medium heat, then add the shallots, grated carrot and red pepper. Sauté for 5 minutes until tender, then add the asparagus pieces and the spinach and sauté for another few minutes. Transfer the vegetables to the greased baking pan and top with the halved cherry tomatoes.
From cmfmag.ca


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Top Asked Questions

How long do you cook a frittata on each side?
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.
How do you make Giada De Laurentiis frittata?
Giada De Laurentiis shares how to make her Frittata with Asparagus, Tomatoes and Fontina. She begins by beating six eggs with two tablespoons of heavy whipping cream, salt and fresh ground black pepper, then sets the bowl aside.
What is a frittata?
A frittata is an Italian egg dish that is fried on the stovetop and then baked in the oven. Similar to an omelette or crustless quiche, you can add a variety of filling like meats, vegetables and cheese. A frittata is cooked in a cast iron or other type of oven safe skillet and it is started on your stovetop then finished in the oven.
What is the best frittata to eat for brunch?
A Frittata is a delicious and elegant addition to your spring brunch table. My Asparagus, Tomato and Goat Cheese Frittata is full of protein packed eggs and delicious veggies, and it’s perfect for breakfast, lunch or even dinner!

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