Asparagus and Sun Dried Tomato Frittata

This amazing frittata recipe loaded with fontina cheese, asparagus, and tangy sun dried tomatoes is a brilliant main dish to serve for breakfast or brunch… or lunch, or dinner, or a mid-afternoon snack. Actually, it’s pretty wonderful anytime you serve it.

Frittata Recipe with Fontina, Asparagus and Sun Dried Tomatoes #italian #breakfast #frittata

Rounding out week one of Estate d’Italia (Summer of Italy) on ASP, were serving up a rustic Italian frittata recipe that is both simple and elegant.

A good classic frittata recipe is a wonderful platform for your favorite italian cheese and all your garden-ripe summer veggies. Frittatas are Italy’s answer to Quiche and Omelets. A crustless egg pie, focused on allowing the fillings to shine through.

Making Frittata Recipe with Fontina, Asparagus and Sun Dried Tomatoes #italian #breakfast #frittata

This combination of seared asparagus and tangy sun dried tomatoes is a fabulous complement to the richness of the eggs and the creamy melty fontina cheese.

You can make this frittata recipe in a regular skillet with a lot of oil to keep the eggs from sticking. However, if you use a good non-stick skillet it should slide right out of the pan, without having to use any extra fat at all.

How To: Frittata Recipe with Fontina, Asparagus and Sun Dried Tomatoes #italian #breakfast #frittata

Start by searing the garlic, asparagus and sun dried tomatoes in a dry non-stick skillet.

Then swirl the pan vigorously while pouring in the egg mixture… like this.

Easy Frittata Recipe with Fontina, Asparagus and Sun Dried Tomatoes #italian #breakfast #frittata

Add the fontina, and pop the skillet in the oven for a few minutes to finish cooking.

Then slide the frittata out of the pan and cut into wedges.

Amazing Frittata Recipe with Fontina, Asparagus and Sun Dried Tomatoes #italian #breakfast #frittata

This asparagus and sun dried tomato frittata recipe is best served with a simple green salad (with a tart vinaigrette) and some fresh summer fruit.

It’s a warm fragrant protein-packed meal that we all look forward to devouring, whether we’re at home or abroad.

Simple Frittata Recipe with Fontina, Asparagus and Sun Dried Tomatoes #italian #breakfast #frittata

Make sure to follow along on our Instagram feed to see what we’re up to in Italy this week.

Arrivederci!

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Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Frittata Recipe with Asparagus and Sun Dried Tomato

Ingredients:

  • 8 large eggs
  • 1/2 cup heavy cream
  • 1 pound asparagus,
  • 1 garlic clove, minced
  • 1/2 cup sun dried tomatoes, drained and chopped
  • 2/3 cup shredded fontina cheese
  • Salt and pepper

Directions:

  1. Preheat the oven to 350 degrees F. Crack the eggs into a medium bowl. Add the cream, 1/2 teaspoon salt and 1/4 teaspoon pepper, then whisk thoroughly. Cut the bottoms 2-3 inches off the ends of the asparagus and discard. Cut the remaining asparagus into 1 inch sections.
  2. Place a large non-stick skillet over medium heat. Sear the garlic and asparagus for 2-3 minutes. Then add the sun dried tomato pieces and sear another 2 minutes.
  3. Briskly swirl the skillet around as you pour the egg mixture in—this creates a crust on the outer edge. Then add the shredded cheese. Remove from the stovetop and place in the oven for 10- 15 minutes until cooked through. Slide the frittata out of pan onto a cutting board and cut into wedges.

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21 Responses to “Asparagus and Sun Dried Tomato Frittata”

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    1
    Taylor @ Food Faith Fitness — June 27, 2014 @ 4:35 am

    You know, I’ve never made a frittata…or tried fontina cheese!
    And the worst food blogger award goes to…
    How-ev-er, I LOVE anything with eggs and sun dried tomatoes, so I guess it’s time to change that! Pinned :)

    Reply

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    2
    Julie @ Table for Two — June 27, 2014 @ 6:06 am

    Perfect breakfast!!

    Reply

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    3
    Kevin @ Closet Cooking — June 27, 2014 @ 6:07 am

    What a tasty frittata!

    Reply

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    4
    Tracy | PeanutButter and Onion — June 27, 2014 @ 6:08 am

    This looks like summer. I love frittatas, we often eat them for dinner, great post

    Reply

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    5
    Tieghan — June 27, 2014 @ 6:23 am

    I love that I can eat this at any point in the day! Looks awesome!

    Reply

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    6
    Jenny Flake — June 27, 2014 @ 7:02 am

    Loooove frittata recipes! Looks delish!!

    Reply

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    7
    Aimee @ Simple Bites — June 27, 2014 @ 7:08 am

    Our local asparagus is gorgeous right now. Can’t wait to try this, Sommer!

    Reply

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    8
    Naomi — June 27, 2014 @ 7:33 am

    I agree, this would be wonderful any time it’s served.

    Reply

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    9
    La Torontoise — June 27, 2014 @ 7:56 am

    Love asparagus – grean and white. But never thought of greens with sun-dried tomatoes. Thnak you!

    Reply

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    10
    Ella-HomeCookingAdventure — June 27, 2014 @ 8:06 am

    So beautiful colors. Love you made the frittata with asparagus. Have to admit I never tried a frittata with it.

    Reply

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    11
    Marla Meridith — June 27, 2014 @ 8:09 am

    Love everything about this frittata!

    Reply

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    12
    Brenda @ a farmgirl's dabbles — June 27, 2014 @ 8:36 am

    A couple of my favorite frittata ingredients here. I’d just add some mushrooms and be set for life! Hope you’re having a fabulous time in Italy!

    Reply

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    13
    Nicole Lindstrom | Simply Happenstance — June 27, 2014 @ 9:22 am

    This screams summer! Loving these flavors! Frittata for dinner is something I like to during the hot long summer days. Must make this!

    Reply

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    14
    Maria — June 27, 2014 @ 9:45 am

    Love everything about this recipe!

    Reply

  15. #
    15
    Deborah — June 28, 2014 @ 12:45 am

    Yep – I could pretty much eat this any time of day!

    Reply

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    16
    Gaby — June 28, 2014 @ 2:55 pm

    Totally gorgeous! I need to add this to my brunch menu this weekend!

    Reply

  17. #
    17
    Christine at Cook the Story — June 30, 2014 @ 8:27 am

    This is absolutely beautiful, Sommer, and it sounds delicious!

    Reply

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    18
    Jessica @ A Kitchen Addiction — June 30, 2014 @ 11:24 am

    Love frittatas with sun-dried tomatoes! This looks wonderful!

    Reply

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    19
    Tina B — July 1, 2014 @ 6:16 am

    I made this for our dinner last night. The kids didn’t care for it–one doesn’t like asparagus, while the other liked the flavor of the dish, but her stomach can’t tolerate eggs cooked in this form for some reason.

    The husband suggested that a slice of bacon cooked crispy and crumbled into this would be just the little thing that would take it from good to “wow!” I think he’s right. This tasted mild, but good. Although I did use homemade sundried tomatoes when I made mine. That could have been part of the mild flavor.

    I’m keeping the recipe and making it again, but not for the kids next time.

    Reply

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    20
    Shaina — July 8, 2014 @ 9:20 am

    That is one lovely dish. I love anything with sun-dried tomatoes, so this is perfect.

    Reply

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    21
    Hannah Diane — July 12, 2014 @ 8:34 am

    Yum! I’m going to try that this week for supper!

    Reply

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