If you are looking for a simple, elegant and most importantly easy breakfast dish, then this is it. It takes the same amount of prep time as a breakfast casserole, with half the cooking time and really gives you the luxury of customizing the ingredients to whatever you desire. A frittata is nothing more than a fancy omelet that is never flipped and is finished in the oven. Now that I’ve stumbled on the beauty that is a frittata, I can’t wait to start experimenting with different combinations. The asparagus in this recipe was delicious and it paired so nicely with the fontina cheese. I just can’t say enough about how easy and delicious this was. It would be perfect for brunch as well, give it a try you won’t be sorry! 🙂

Note: I did a lot of my prep the before for this frittata to make it even easier. I chopped my tomato and blanched my asparagus so I didn’t have to worry about sauteing it in the morning. To blanch, trim the woody ends off the asparagus and drop in boiling lightly salted water for 2 minutes. Drain and put asparagus in a bowl of ice water for 1 minute. This will stop the cooking process and keep the asparagus nice and green. Remove from ice water, pat dry and chop according to recipe instructions. Now, instead of waiting for the asparagus to saute (the recipe only recommends 2 minutes for crisp tender, I didn’t want crunchy asparagus in my fritatta) you can just warm it through in the pan and get done faster! 🙂

Frittata with Asparagus, Tomato and Fontina
Barely adapted from here.

Ingredients

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, cut into 1/4 to 1/2-inch pieces
1 tomato, seeded, diced
3 ounces Fontina, diced

Directions

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 (I also lightly sprayed the skillet) over medium heat. Add the asparagus and saute until crisp-tender (see note above to skip this step!), about 2 minutes . Raise the heat to medium-high. Add the tomato 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.