Frittata with Asparagus Tomato and Fontina

Elevate your brunch game with this vibrant Frittata with Asparagus, Tomato, and Fontina—an easy, oven-baked delight that’s as beautiful as it is delicious. This light yet satisfying dish combines tender asparagus, juicy cherry tomatoes, and savory Fontina cheese with fluffy, oven-set eggs for a perfect harmony of flavors and textures. Sautéed onions and garlic add depth, while fresh parsley delivers a pop of color and freshness to the finished dish. Made in just one skillet and ready in under 35 minutes, this frittata is the ultimate versatile recipe, perfect for breakfast, lunch, or even a fuss-free dinner. Whether served warm straight from the oven or at room temperature, this wholesome, low-carb meal is packed with seasonal vegetables and an irresistible cheesy finish.

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 eggs
• 0.25 cups whole milk
• 1 cups Fontina cheese, shredded
• 1 cups asparagus, trimmed and cut into 1-inch pieces
• 0.75 cups cherry tomatoes, halved
• 2 tablespoons extra-virgin olive oil
• 0.5 yellow onion, finely chopped
• 2 cloves garlic, minced
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a medium bowl, whisk together the eggs, whole milk, salt, and black pepper until well combined.

Step 3

Heat the olive oil in a 10- to 12-inch oven-safe, nonstick or cast-iron skillet over medium heat.

Step 4

Add the chopped onion to the skillet and sauté for 2–3 minutes until it softens, stirring frequently.

Step 5

Add the minced garlic and sauté for an additional 30 seconds until fragrant.

Step 6

Stir in the asparagus pieces and cook for 4–5 minutes until they are tender but still bright green.

Step 7

Add the halved cherry tomatoes to the skillet and cook for 1–2 minutes, just until they begin to soften.

Step 8

Evenly spread the cooked vegetables across the skillet, then reduce the heat to low.

Step 9

Pour the egg mixture over the vegetables, ensuring it is evenly distributed. Sprinkle the shredded Fontina cheese evenly over the top.

Step 10

Cook on the stovetop for 2–3 minutes until the edges of the frittata begin to set.

Step 11

Transfer the skillet to the preheated oven and bake for 12–15 minutes, or until the frittata is puffed and the center is set; a knife inserted in the center should come out clean.

Step 12

Remove the frittata from the oven and allow it to cool for 5 minutes before slicing.

Step 13

Garnish with chopped parsley, if desired, and serve warm or at room temperature.

Nutrition Facts

Serving size	(895.4g)

Amount per serving	% Daily Value*
Calories	1127.4

Total Fat 76.6g	0%
Saturated Fat 37.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1595.3mg	0%
Sodium 2586.3mg	0%
Total Carbohydrate 25.1g	0%
Dietary Fiber 5.7g	0%
Total Sugars 12.4g
Protein 85.4g	0%

Vitamin D 378.8IU	0%
Calcium 1177.5mg	0%
Iron 12.0mg	0%
Potassium 1440.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.9%

Protein: 30.2%

Carbs: 8.9%