Frittata with Asparagus Tomato and Fontina
Elevate your brunch game with this vibrant Frittata with Asparagus, Tomato, and Fontina—an easy, oven-baked delight that’s as beautiful as it is delicious. This light yet satisfying dish combines tender asparagus, juicy cherry tomatoes, and savory Fontina cheese with fluffy, oven-set eggs for a perfect harmony of flavors and textures. Sautéed onions and garlic add depth, while fresh parsley delivers a pop of color and freshness to the finished dish. Made in just one skillet and ready in under 35 minutes, this frittata is the ultimate versatile recipe, perfect for breakfast, lunch, or even a fuss-free dinner. Whether served warm straight from the oven or at room temperature, this wholesome, low-carb meal is packed with seasonal vegetables and an irresistible cheesy finish.
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Recipe Information
Ingredients
- 8 eggs
- 0.25 cups whole milk
- 1 cups Fontina cheese, shredded
- 1 cups asparagus, trimmed and cut into 1-inch pieces
- 0.75 cups cherry tomatoes, halved
- 2 tablespoons extra-virgin olive oil
- 0.5 yellow onion, finely chopped
- 2 cloves garlic, minced
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk together the eggs, whole milk, salt, and black pepper until well combined.
Heat the olive oil in a 10- to 12-inch oven-safe, nonstick or cast-iron skillet over medium heat.
Add the chopped onion to the skillet and sauté for 2–3 minutes until it softens, stirring frequently.
Add the minced garlic and sauté for an additional 30 seconds until fragrant.
Stir in the asparagus pieces and cook for 4–5 minutes until they are tender but still bright green.
Add the halved cherry tomatoes to the skillet and cook for 1–2 minutes, just until they begin to soften.
Evenly spread the cooked vegetables across the skillet, then reduce the heat to low.
Pour the egg mixture over the vegetables, ensuring it is evenly distributed. Sprinkle the shredded Fontina cheese evenly over the top.
Cook on the stovetop for 2–3 minutes until the edges of the frittata begin to set.
Transfer the skillet to the preheated oven and bake for 12–15 minutes, or until the frittata is puffed and the center is set; a knife inserted in the center should come out clean.
Remove the frittata from the oven and allow it to cool for 5 minutes before slicing.
Garnish with chopped parsley, if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 34% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 597 mg | 26% | |
| Total Carbohydrate | 8.0 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 4.0 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 295 mg | 23% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 421 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
