Ingredients for 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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How to Make 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
