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Frittata with Asparagus and Fontina

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  • Author: Roz | La Bella Vita Cucina
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Eggs
  • Cuisine: Italian


This asparagus frittata has a creamy, custardy texture, is absolutely delicious and beautiful to look at as well! A great recipe to use up left-over asparagus! So versatile, you can use numerous ingredients!


Units Scale
  • 6 jumbo eggs, beaten
  • 2 Tbsp. heavy cream
  • 2 cups fresh asparagus, tough ends snapped off, then cut diagonally into 1/2″ pieces
  • 1 cup Fontina cheese, grated
  • 1/3 cup Parmiggiano or Pecorina cheese, finely grated
  • 1 Tbsp. butter
  • 1 Tbsp. extra virgin olive oil
  • 1/4 cup diced onion
  • garlic clove, minced
  • salt and pepper to taste


  1. Pre-heat oven to 350 F degrees.
  2. Whisk eggs, cream, 1/2 tsp salt, and pepper together in a medium bowl. Set aside.
  3. Melt butter in a medium-size, non-stick skillet on a medium heat stove burner.
  4. Add diced onions and minced garlic; saute’ for about 2 minutes.
  5. Add asparagus and cook for about 3 minutes.
  6. Pour the egg mixture over the asparagus, onions and garlic and cook for another 3 – 4 minutes.
  7. Add the grated cheeses.
  8. Reduce heat to low-medium heat and continue to cook for about 8 – 10 minutes or until the frittata is almost set. The edges should be pulling away from the sides of the skillet and yet still runny in the center.
  9. Place in the oven and bake until golden and fluffy, about 10 minutes. Turn on the broiler to get an extra golden-brown color, but you have to stay by the oven and keep a good eye on the frittata while it is broiling. It would burn very easily. If necessary, place aluminum foil around the edges to prevent burning.
  10. When completely golden brown, turn off the oven and allow the frittata to set, for another 5 minutes.
  11. Serve by sliding onto a dinner-size plate. Cut into pie-like slices.
  12. ENJOY!

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