Frittatas are pretty much the perfect meal, in my humble opinion. They’re basically an egg-based Italian dish, kind of like an omelet or crustless Quiche. This Frittata with Asparagus, Bruschetta, and Fontina is the perfect brunch recipe, but truth be told, a frittata is good for just about every meal. They’re so easy to make and are extremely customizable. I happen to love the combination of this one, but you can add any meat, cheese, veggie and even pasta that you like. It’s a savvy way to use up all those leftovers in the fridge.
Frittatas can be served hot or cold (just don’t tell that to my husband, he won’t even eat cold pizza…don’t get me started) and taste just as great the next day. Not to mention, there’s only one pan to clean up! It’s the little victories in life 🙂
Follow this recipe, or change it up to suit your own tastes. Either way, frittatas are going to rock your world!
Get your asparagus.
Trim off the hard ends.
Slice it into thin pieces. This is going to help it cook quicker.
Dice up the cheese. Fontina melts really well so you don’t need to shred it. Plus, you get bigger bites of delicious melty cheese!
Sauté the asparagus in some olive oil and butter over medium-high heat in an ovenproof, nonstick skillet. I repeat, nonstick.
While the asparagus is cooking, grab your jar of bruschetta. I love this one from Trader Joe’s. You could also use chopped tomatoes.
Drain off the excess liquid. There’s nothing is worse than watery eggs.
Once drained, toss that right on top of the asparagus and continue cooking for a few more minutes.
Whisk together eggs, heavy whipping cream, salt, and pepper.
Pour right into the skillet.
Sprinkle on the cubed cheese and continue cooking, just until the sides start to set. Run a rubber spatula around the edge of the skillet to pull it away from the sides. This is going to help release it after we put it in the oven.
Pop in the oven and broil on high for about 5 minutes. Until the top is set and golden brown.
Slide it out on a cutting board and slice into pieces. A pizza cutter works great!
Place pieces on a platter and serve.
Cook, Eat, Repeat!
- 8 large eggs
- 3 Tablespoons heavy whipping cream
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1½ tablespoons extra virgin olive oil
- 1½ tablespoons unsalted butter
- 1 pound asparagus, trimmed and thinly sliced
- 1 cup bruschetta, drained
- 4 ounces Fontina, diced
- Preheat the broiler on high.
- Heat the oil and butter in a 12-inch nonstick ovenproof skillet over medium heat.
- Add in asparagus and sauté until tender, about 3-4 minutes.
- Add the bruschetta and continue sautéing another 2-3 minutes, until warmed through.
- Whisk together eggs, cream, salt, and pepper. Pour the egg mixture over the asparagus and bruschetta mixture. Sprinkle with cheese and cook until the frittata starts to set at the edges, about 3 minutes. Run a rubber spatula around the edge of the skillet to pull frittata away from the sides. This is going to help release it after we put it in the oven.
- Place the skillet under the broiler until the top is set and golden brown, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board or plate.
- Slice and serve.
I’ll be bringing this over to my friends at our weekly Fiesta Friday Par-tay! Come check out all the great food!