Here’s a great recipe by Giada De Laurentiis just in time for Easter Brunch. It’s a light and fluffy Asparagus, Tomato and Fontina Frittata. This one is going to be great with my leftover Easter ham!
Photos didn’t do the recipe justice, so our friends at a A Bullseye View whipped out their video camera to film the frittata in action just for you. Follow along with the video cooking tutorial below and be sure to visit A Bullseye View for more AWESOME Easter ideas!
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What You’ll Need:
- 12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
- 1 tomato, seeded, diced
- 3 ounces Fontina cheese, diced
- 6 large eggs
- 2 tablespoons whipping cream
- 1/2 teaspoon salt, plus a pinch
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
What You’ll Do:
1. Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt and pepper in a medium bowl to blend. Set aside.
2. Heat the oil and butter in a 9 1/2-inch-diameter nonstick skillet over medium heat.
3. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer.
4. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese.
5. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.
6. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes.
7. Using a rubber spatula, loosen the frittata from skillet, and slide the frittata onto a plate. Serve and enjoy!