Asparagus Fontina Frittata W Sliced Tomato Red Onion Recipe

Ingredients for Asparagus Fontina Frittata W Sliced Tomato Red Onion

• 2 large tomatoes, cored and sliced crosswise
• 1/2 red onion, thinly sliced crosswise
• Red Wine Vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt (divided use)
• Fresh Ground Pepper
• Asparagus Spears
• Fontina Cheese
• 6 large eggs
• Unsalted Butter
• Fresh Parsley
• Crusty Italian Bread

How to Make Asparagus Fontina Frittata W Sliced Tomato Red Onion

1. **Prepare the Salad:** Core and slice the tomatoes crosswise. Thinly slice the red onion crosswise.
2. **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.
3. **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.
4. **Prepare the Asparagus:** Trim the tough ends from the asparagus and cut into 1-inch pieces.
5. **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.
6. **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.
7. **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.
8. **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.
9. **Finish the Salad:** Just before serving, sprinkle the chopped parsley over the tomato and red onion salad.
10. **Serve:** Cut the frittata into wedges and serve immediately with the tomato and red onion salad and crusty bread (if using).