Frittata with Asparagus, Tomato and Fontina — Meatless Monday
While there's no question that eggs make an easy, hearty brunch dish, executing them for a crowd can be difficult. Who wants to poach or fry dozens of eggs while entertaining? The solution? The frittata.
Giada De Laurentiis' top-rated Frittata with Asparagus, Tomato and Fontina comes together in a single skillet, and perhaps best of all, there's no tricky flipping required. All of the ingredients are cooked right in the creamy egg mixture, which turns into an egg pie of sorts as it moves from the stovetop to the oven to finish. Here Giada opts for a seasonal combination of springtime asparagus and fresh tomato to bulk up her fast-fix frittata, which she blankets with fontina before baking. When the top has turned a rich golden-brown color and the eggs are set, all you have to do is slice up servings of this good-for-you frittata for your guests.
Get the Recipe: Frittata with Asparagus, Tomato and Fontina