Asparagus Fontina Frittata W Sliced Tomato Red Onion Recette

Capture the taste of summer with this light and vibrant Asparagus Fontina Frittata paired with a fresh tomato and red onion salad! Made with garden-fresh tomatoes (or the best from your local farmers market!), this surprisingly quick recipe is perfect for a light lunch or a delightful brunch. The creamy frittata and tangy salad complement each other beautifully – a taste of summer you'll crave all year round!

Préparation 15 min

Cuisson 35 min

Calories 644.8 kcal

Protéines 58g

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Asparagus Fontina Frittata W Sliced Tomato Red Onion

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Asparagus Fontina Frittata W Sliced Tomato Red Onion

2 large tomatoes
1 medium red onion
2 tablespoons red wine vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 pound asparagus spears
4 ounces fontina cheese, shredded
6 large eggs
1 tablespoon unsalted butter
2 tablespoons fresh parsley, chopped
crusty Italian bread, for serving (optional)

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Comment préparer Asparagus Fontina Frittata W Sliced Tomato Red Onion

**Prepare the Salad:** Core and slice the tomatoes crosswise. Thinly slice the red onion crosswise.
**Make the Vinaigrette:** In a small bowl, whisk together the red wine vinegar, sugar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until the sugar dissolves.
**Assemble the Salad:** Layer the onion and tomato slices in a shallow dish. Pour the vinaigrette over the salad and let it stand at room temperature until ready to serve.
**Prepare the Asparagus:** Trim the tough ends from the asparagus and cut into 1-inch pieces.
**Prepare the Frittata:** Shred the Fontina cheese. In a mixing bowl, whisk together the eggs, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
**Cook the Frittata:** Heat the butter in a flameproof medium skillet over medium heat. Add the asparagus and cook, stirring occasionally, for about 3 minutes until slightly tender.
**Set the Eggs:** Pour the egg mixture over the asparagus. Cook, without stirring, until the eggs are barely set around the edges and the top is still slightly wet, about 10-12 minutes.
**Broil for Browning:** Transfer the skillet to a preheated broiler (6 inches from the heat source) and broil for about 2 minutes, or until the top is lightly browned and puffed.
**Finish the Salad:** Just before serving, sprinkle the chopped parsley over the tomato and red onion salad.
**Serve:** Cut the frittata into wedges and serve immediately with the tomato and red onion salad and crusty bread (if using).

Nutrition Information (Approximate per serving)

Sodium

69 g

Sugar

50g

Fat

62g

Carbs

24g

Recipe Categories (Choose a category and find related recipes!)

Salads Main Courses Breakfast & Brunch Lunch Main Dish / Dinner European Italian Mediterranean Healthy Vegetarian Gluten Free Keto Spring Recipes Summer Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Main Dish Salads Eggs Dairy Vegetables Easy Summer Cheese Eggs Seasonal Asparagus Brunch

Questions fréquentes

Combien de temps faut-il pour préparer Asparagus Fontina Frittata W Sliced Tomato Red Onion ?

Asparagus Fontina Frittata W Sliced Tomato Red Onion prend environ 50 minutes du début à la fin — environ 15 minutes de préparation et 35 minutes de cuisson.

Combien de calories contient Asparagus Fontina Frittata W Sliced Tomato Red Onion ?

Asparagus Fontina Frittata W Sliced Tomato Red Onion contient environ 644.8 calories par portion, avec environ 58 g de protéines, 24 g de glucides et 40 g de lipides.

De quels ingrédients ai-je besoin pour Asparagus Fontina Frittata W Sliced Tomato Red Onion ?

Les principaux ingrédients de Asparagus Fontina Frittata W Sliced Tomato Red Onion sont Tomatoes, Red Onion, Red Wine Vinegar, Sugar, Salt, Fresh Ground Pepper. Consultez la liste complète avec les quantités ci-dessus.