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Frittata with Asparagus, Tomato, and Fontina Cheese

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Let’s jump for joy.  Not only is the week half over, but it’s also time for a new frittata.  I swear, every time I make a frittata I wonder why I don’t make them more often.


Melt some butter with some olive oil and sauté the asparagus for a few minutes.


Add the tomatoes for a few more minutes.  Next time I will use halved cherry tomatoes instead.


Time to go for the gold:  add the eggs.  Don’t forget the S&P, and maybe a teeny bit of heavy cream.


Cut some fontina into cubes and drop on top.


Turn the heat down to medium-low, top with a lid, and don’t touch it for two minutes.  Then put it under the broiler for four, but keep an eye on it.


That gooey cheese is the best part.


Giada’s book says that this is six side dish servings, which of course means that I cut it into four and ate it for dinner.   This recipe says that it’s 200 calories a serving, based on six, so I guess I did all right.

Eat Well and Savor.


About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

4 responses »

  1. Yum! I love when I have no idea what to make for dinner and I find something like this on my reader! Thanks for the idea cant wait to try it!


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