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Frittata with Asparagus, Bruschetta, and Fontina

May 25, 2016 By Sarah 'n Spice 16 Comments

This Frittata with Asparagus, Bruschetta, and Fontina is super easy to make and are extremely customizable. Plus, 1 pan clean up! |sarahnspice.com

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!

Asparagus for Frittata with Asparagus, Bruschetta, and Fontina. | sarahnspice.com

Get your asparagus.

Asparagus for Frittata with Asparagus, Bruschetta, and Fontina. | sarahnspice.com

Trim off the hard ends.

Asparagus for Frittata with Asparagus, Bruschetta, and Fontina. | sarahnspice.com

Slice it into thin pieces. This is going to help it cook quicker.

Fontina for Frittata with Asparagus, Bruschetta, and Fontina. | sarahnspice.com

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!

Asparagus for Frittata with Asparagus, Bruschetta, and Fontina. | sarahnspice.com

Sauté the asparagus in some olive oil and butter over medium-high heat in an ovenproof, nonstick skillet. I repeat, nonstick.

Bruschetta for Frittata with Asparagus, Bruschetta, and Fontina. | sarahnspice.com

While the asparagus is cooking, grab your jar of bruschetta. I love this one from Trader Joe’s. You could also use chopped tomatoes.

Bruschetta for Frittata with Asparagus, Bruschetta, and Fontina. | sarahnspice.com

Drain off the excess liquid. There’s nothing is worse than watery eggs.

Asparagus and Bruschetta for Frittata with Asparagus, Bruschetta, and Fontina. | sarahnspice.com

Once drained, toss that right on top of the asparagus and continue cooking for a few more minutes.

Eggs for Frittata with Asparagus, Bruschetta, and Fontina. | sarahnspice.com

Whisk together eggs, heavy whipping cream, salt, and pepper.

Eggs for Frittata with Asparagus, Bruschetta, and Fontina. | sarahnspice.com

Pour right into the skillet.

Fontina for Frittata with Asparagus, Bruschetta, and Fontina. | sarahnspice.com

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.

Broiling Frittata with Asparagus, Bruschetta, and Fontina. | sarahnspice.com

Pop in the oven and broil on high for about 5 minutes. Until the top is set and golden brown.

This Frittata with Asparagus, Bruschetta, and Fontina is super easy to make and are extremely customizable. Plus, 1 pan clean up! |sarahnspice.com

Slide it out on a cutting board and slice into pieces. A pizza cutter works great!

This Frittata with Asparagus, Bruschetta, and Fontina is super easy to make and are extremely customizable. Plus, 1 pan clean up! |sarahnspice.com

Place pieces on a platter and serve.

Cook, Eat, Repeat!

Frittata with Asparagus, Bruschetta, and Fontina
 
Print
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
Author: Sarah 'n Spice
Serves: 6
Ingredients
  • 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
Instructions
  1. Preheat the broiler on high.
  2. Heat the oil and butter in a 12-inch nonstick ovenproof skillet over medium heat.
  3. Add in asparagus and sauté until tender, about 3-4 minutes.
  4. Add the bruschetta and continue sautéing another 2-3 minutes, until warmed through.
  5. 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.
  6. 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.
  7. Slice and serve.
Notes
Recipe adapted from Giada De Laurentiis and Food Network
3.5.3208

I’ll be bringing this over to my friends at our weekly Fiesta Friday Par-tay! Come check out all the great food!

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Comments

  1. Suzanne says

    May 25, 2016 at 1:31 pm

    Looks delicious. Love frittata.

    Reply
    • Sarah 'n Spice says

      May 26, 2016 at 8:39 am

      Thanks, Suzanne! Me too <3

      Reply
  2. Cheryl "Cheffie Cooks" Wiser says

    May 27, 2016 at 3:21 pm

    oH YUM-O YOU HAVE DONE IT NOW Sarah-HAND IT OVER bbff!!!

    Reply
    • Sarah 'n Spice says

      May 27, 2016 at 3:46 pm

      You got it 😉

      Reply
  3. Judi Graber says

    May 28, 2016 at 3:16 am

    Frittatas are a favorite breakfast/brunch fare.I even have a special 2 piece Calphalon pan just for making them. As you said you can make them to your taste with different veggies/cheese or even meat 🙂

    Reply
    • Sarah 'n Spice says

      June 1, 2016 at 11:54 am

      Mine too! Oh, that set sounds fun 🙂

      Reply
  4. Karen (Back Road Journal) says

    May 30, 2016 at 9:44 am

    I certainly do agree with you about frittatas and as you say, they are good either at room temperature or warm. I like your choice of ingredients…the frittata sounds very good.

    Reply
    • Sarah 'n Spice says

      June 1, 2016 at 11:55 am

      Thank you so much!

      Reply
  5. Julie says

    May 31, 2016 at 8:13 pm

    What a beautiful frittata! I’ve never made one but you may have solved a bit of meal planning reluctance on my part this week!

    Reply
    • Sarah 'n Spice says

      June 1, 2016 at 11:55 am

      Thank you, so glad I could help 🙂

      Reply
  6. JarOfSweeets says

    June 1, 2016 at 3:44 am

    So tasty!
    A while ago I made myself a Bruchettas but I didn`t use eggs so I didn`t look like an omlette but this is amazing! I will defo try to cook this way too!
    Thanks for sharing this cool receipe!

    -JarOfSweeets-
    http://www.jarofsweeets.com/sweeets/my-magazine-collection
    https://www.youtube.com/channel/UCwFiBVNSnacfXubCZHJxeHQ

    Reply
    • Sarah 'n Spice says

      June 1, 2016 at 11:56 am

      Let me know when you give it a try!

      Reply
  7. Liz says

    June 1, 2016 at 12:54 pm

    Great flavor combinations! I love frittatas because they lend themselves to such inventiveness and are good hot or cold. They are often on our menu for breakfast or dinner and I will try this one. Thanks for bringing it to FF.

    Reply
    • Sarah 'n Spice says

      June 1, 2016 at 3:08 pm

      Thank you 🙂 I couldn’t agree more!

      Reply
  8. Suchitra says

    June 1, 2016 at 1:29 pm

    This has all my favorite ingredients! Love it. Thanks for sharing!

    Reply
    • Sarah 'n Spice says

      June 1, 2016 at 3:10 pm

      So glad you like it!

      Reply

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Oh hi there, my name is Sarah and I’m the voice behind Sarah ‘n Spice. I love to cook and am constantly inspired by unique and serious eats, and by that I mean foods that make you go “Whoa, get me a napkin to wipe the drool off my face.” I’m a self-taught home cook who loves to let my creativity flow in the kitchen. readmore →
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