• Asparagus and sun dried tomato frittata

    Photo: Randy Graham, Valley Vegetarian

    This is a wonderful fall breakfast dish.

    There is something about the combination of asparagus, tomatoes and Fontina cheese that makes this recipe unique. I’ve made this same frittata with a number of different cheeses and always come back to Fontina.

    Fontina is a versatile cheese often used in egg dishes because it melts easily and compliments, without overpowering, the eggs. Although there are a few varieties on the market, I like the Swedish variety best because it is slightly tart and nutty. It has a mild earthy flavor that runs from mellow to sharp depending on age.

    Whether you make this for breakfast or for a late brunch, it is quick easy to make. I can get it from prep-to-the table in less than 30 minutes. I’ll bet you can too.

    8 large eggs
    ½ cup heavy cream
    ½ teaspoon salt
    ¼ teaspoon fresh cracked pepper
    1 tablespoon extra virgin olive oil
    1 small garlic clove (minced)
    1 pound fresh asparagus
    ½ cup sun dried tomatoes (drained and chopped)
    2/3 cup Fontina cheese (shredded)

    Preheat the oven to 350 degrees.

    Combine the eggs, cream, salt and pepper, and whisk thoroughly. Cut the bottom 2-3 inches off the ends of the asparagus and discard. Cut the remaining asparagus into 1 inch sections.

    Heat the oil in a large skillet over medium heat. Add the garlic and asparagus and sauté for 2-3 minutes. Then add the sun dried tomatoes and cook for another 2-3 minutes.

    Pour the egg mixture into the pan. Sprinkle the cheese on top and place the pan, uncovered, in the oven for 14 to 15 minutes until cooked through. Remove the frittata from the oven and allow to cool for approximately 5 minutes.

    To serve, carefully slide it onto a cutting board. Cut into 6 wedges and serve with a side of fresh fruit for breakfast or brunch.

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