When asparagus is in season in springtime, this savory Giada Frittata with Asparagus, Tomato, and Fontina Cheese is my go-to breakfast or brunch choice, made using eggs, asparagus, tomato, fontina cheese, and cream.

This quick and flavorful frittata recipe is perfect for a light breakfast that takes about 17 minutes to prepare and can serve up to 6 people.

Recipe Ingredients

• 6 large eggs
• 2 tbsp of whipping cream
• ½ tsp of salt
• ¼ tsp of freshly ground black pepper
• 1 tbsp of olive oil
• 1 tbsp of butter
• 12 oz of asparagus, trimmed and cut into ½-inch pieces
• 1 tomato, seeded and diced
• 3 oz of fontina cheese, cubed

How To Make Giada Frittata With Asparagus, Tomato, and Fontina Cheese

1. Preheat Your Broiler: Start by preheating the broiler to high. You’ll need it in a few minutes to finish the frittata with a nice golden top.
2. Whisk the Eggs: In a medium bowl, whisk together the eggs, whipping cream, salt, and black pepper until well blended. This step creates a light, fluffy base for your frittata, so make sure everything is combined evenly. Set the bowl aside.
3. Cook the Asparagus: In a 9½-inch nonstick, ovenproof skillet, heat the olive oil and butter over medium heat until the butter melts. Add the asparagus pieces and sauté them, stirring occasionally, for about 2 minutes, until they’re bright green and tender but still crisp.
4. Add the Tomato and Eggs: Add the diced tomato to the skillet and cook for another 2 minutes, allowing the flavors to combine. Then, pour the egg mixture evenly over the asparagus and tomato. Sprinkle the cubed fontina cheese over the eggs so it melts throughout the frittata as it cooks. Cover and cook on medium-low heat for about 2 minutes, until the eggs are mostly set but the top remains slightly runny.
5. Finish Under the Broiler: Place the skillet under the preheated broiler for about 4 minutes, until the frittata’s top is fully set and a golden brown crust forms. Let it rest for 2 minutes, then carefully slide a rubber spatula around the edges to loosen it. Slide the frittata onto a plate, cut it into wedges, and serve warm.

Recipe Tips

• Add a dash of herbs: For an extra layer of flavor, try adding some freshly chopped chives or basil. This brings a mild onion or sweet herbal note that pairs well with the frittata.
• Switch the cheese: Swap out the fontina with gruyère or mozzarella if you prefer a different melt. Both offer a creamy texture and taste that complements the asparagus and tomato.
• Blanch asparagus briefly: For even more tenderness, blanch the asparagus for 1-2 minutes before adding to the skillet. This helps it cook more evenly and keeps it bright green.
• Use a cast-iron skillet: If you don’t have a nonstick ovenproof skillet, a cast-iron skillet works well too. Just make sure it’s well-seasoned to avoid sticking.
• Add a dash of heat: If you like a bit of spice, add a pinch of red pepper flakes into the egg mixture. It gives a subtle kick without overpowering the dish.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Italian Egg Sandwich
• Giada Asparagus Scramble
• Giada Oatmeal With Olive Oil and Oranges