Frittata With Asparagus, Bruschetta, And Fontina – a delicious recipe with eggs, heavy whipping cream, salt, freshly ground black pepper, extra virgin olive oil, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat the broiler on high.
2
Heat the oil and butter in a 12-inch nonstick ovenproof skillet over medium heat.
3
Add in asparagus and saute until tender, about 3-4 minutes.
4
Add the bruschetta and continue sauteing another 2-3 minutes, until warmed through.
5
Whisk together eggs, cream, salt, and pepper. Pour the egg mixture over the asparagus and bruschetta mixture. Sprinkle with cheese and cook until the frittata starts to set at the edges, about 3 minutes. Run a rubber spatula around the edge of the skillet to pull frittata away from the sides. This is going to help release it after we put it in the oven.
6
Place the skillet under the broiler until the top is set and golden brown, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board or plate.
7
Slice and serve.
412
kcal
Calories
34
g
Fat
2
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 large eggs, 3 tablespoons heavy whipping cream, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and more.
Yes, Frittata With Asparagus, Bruschetta, And Fontina falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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