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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Frittata Recipe with Asparagus and Sun Dried Tomato

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
This amazing Asparagus and Sun Dried Tomato Frittata recipe oaded with fontina cheese, asparagus, and tangy sun dried tomatoes is a brilliant main dish to serve for breakfast or brunch...or anytime!
Servings: 8 pieces

Ingredients

Instructions

  • 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- to 3-inches off the ends of the asparagus and discard. Cut the remaining asparagus into 1-inch sections.
  • 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.
  • 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.

Nutrition

Serving: 1piece, Calories: 187kcal, Carbohydrates: 7g, Protein: 11g, Fat: 13g, Saturated Fat: 7g, Cholesterol: 197mg, Sodium: 174mg, Potassium: 429mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1045IU, Vitamin C: 6mg, Calcium: 116mg, Iron: 2.6mg
Course: Breakfast, Lunch
Cuisine: American, Italian
Author: Sommer Collier
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