Frittata with Asparagus, Tomato, and Fontina
Show: Everyday Italian
Episode: Brunch
Rate This RecipeRead users' reviews (158)
- Recipe categories: Dairy, Eggs, Tomato, Asparagus, Vegetables,
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Average Rating:
Total Reviews: 158
Showing 21-30 of 158
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By lschirmbeck
on August 17, 2011
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tasted great, easy prep. hubby loved it. THANKS!
By heartfoodnetwork
on July 24, 2011
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SO TASTY! Super easy to make, easy clean up and delicious! It just hits the spot in the morning. Also can be used as a good dinner dish with a side salad.
By cupcakesparkles21
on June 19, 2011
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Fantastic! We used egg beaters in place of eggs and half and half instead of cream and it turned out great! Good work :
By Bakeorcook
Browns Mills, NJ
on June 11, 2011
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Very good dish....nice taste...Giada has done it again! Will be making it tomorrow for brunch. Thanks.
By cheftguinn_11662875
Pineville, LA
on June 04, 2011
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Delicious! Very tasty and easy. I already love all the original ingredients, but thought I would add my own spin to it and sometimes you have to improvise. I didn't have a tomato, so I used sun-dried tomatoes while sauteing the asparagus. I also added chopped green onions, sliced fresh mushrooms, diced ham, and fresh baby spinach. Topped it off with freshly grated Parmesan cheese along with the fontina. This would be perfect for brunch, supper, or any time. Husband liked it, too. Will be making it again.
By kirbielou_12539779
Haltom City, 83
on May 31, 2011
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It was yummy! I didn't change anything either. I did start it the night before. All I did was mix the eggs, cream, salt and pepper in a bowl and covered it and put in fridge. I cut up the asparagus, tomatoes and cheese and put each in a separate bowl and put in fridge. The next morning, I started the cooking and was done in 10 mins. It was very easy.
By AVJax
Jacksonville, FL
on May 31, 2011
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Great and flavorful frittata. I added mushrooms, sauteed them for a few minutes before adding the asparagus. Overall delicious and easy weeknight meal!
By isabella swan
Pheonix
on May 31, 2011
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OMG! IT WAS AWESOME. I MADE THIS, AND FOUND IT REAL GOOD,IT WAS GR8 SO EASY AND YUM.OH, I HAD USED MILK INSTEAD OF BUTTER,BUT IT STILL TURNED OUT WELL.
By sunset_supervisor
Blaine, MN
on May 30, 2011
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this is our favorite. my wife and I make this often, especially during the asparagus season. we've tried a few changes for variety, including fresh tarragon, fire roasted tomatoes and smoked paprika. all of them were very good. I've even made it on the grill. since there is no broiler, you won't get the same finish on top. if using a charcoal grill, soak some apple wood (or your favorite wood and put some on your coals to add a smoky flavor.
By thenIsaid
Indianapolis, IN
on May 30, 2011
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Giada! another hit! I always make my eggs this way now - slimmed it way down this week by deleting cream and butter, added thyme and subbed some finely chopped pine nuts for the fontina - I know that's not at all the original recipe, but I'm taking off the lbs and still found inspiration in your recipe. I freeze wedges for a hurry up tasty breakfast - nukes in 30 seconds. We love you, Giada! keep 'em coming