There’s a first time for everything, right? Like this blog! Welcome to my first post!
After having had numerous types of frittatas while growing up, I never attempted to make one myself because I never had a frying pan that could be alternatively used in the oven…..until the other night.
I finally bought myself a non-stick frying pan that was oven-safe! And it’s life-changing!
The frittatas I ate growing up were cobbled together using leftovers from the fridge. Basically, if we had leftover veggies and cheese, they got tossed into a frittata. Sometimes, especially if dad was cooking that night, he would chop up slice up some hot dogs and throw them into this crustless quiche too. He loves his hot dogs!
I recently ventured back into my new favorite cookbook, Everyday Italian: 125 Simple and Delicious Recipes by Giada De Laurentiis, and came across this tomato, asparagus, and fontina frittata. So this is my very first frittata too. Lots of firsts recently!
And let me tell you, the melted fontina in this frittata was just perfect! It reminds me so much of the baked fontina garlic cheese dip we so desperately love!
Because I had planned this meal into our weekly menu, this frittata wasn’t whipped up on a whim with leftovers but if you have leftover broccoli, squash, zucchini, peas, etc. in the fridge, any of them would be delicious in this meal.
If you have meat eaters in the house and don’t want to make a vegetarian frittata, leftover steak, ham, bacon, or even shredded chicken would all be great protein add-ins to a frittata. The possibilities are endless here!
This tomato, asparagus, and fontina version was absolutely delicious and I know we’ll use the base recipe for this frittata again many times in the future.
And speaking of the future, I hope you’ll stick around as I add more recipes to this brand-y new blog!! Thank you for stopping by!!
- 6 large eggs
- 2 tbsp heavy cream or half-and-half
- 3 ounces cubed fontina cheese
- 1 cup chopped fresh asparagus
- ½ cup diced tomato, drained if using canned tomatoes
- 1 tbsp olive oil
- 1 tbsp butter
- ½ tsp salt
- ½ tsp freshly ground black pepper
- In a large bowl, beat together eggs, cream, salt, and pepper. Set aside.
- Turn oven on to broil. In a 9- or 10-inch non-stick, oven-safe skillet, heat oil and butter over medium-high heat. Add asparagus and cook for 3 to 4 minutes until tender crisp. Reduce heat to medium-low and add tomatoes, egg mixture, and then cheese. Cover and cook for 3 to 4 minutes until eggs have set but the top is still runny.
- Carefully move pan from stove top to oven and broil for 4 minutes or until the top is browned and no longer runny. Remove from oven (handle will be hot!!) and let stand for 2 minutes. Loosen frittata with a non-stick spatula and slide onto serving plate.
adapted from Everyday Italian: 125 Simple and Delicious Recipes by Giada De Laurentiis
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