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