Tomato Olive Pancetta Fontina Frittata Recipes

FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA

Frittata with Asparagus, Tomato, and Fontina image

Provided by Giada De Laurentiis

Time 27m

Yield 6 servings

Number Of Ingredients 10

Ingredients

6 large eggs
2 tablespoons whipping cream
1/2 teaspoon salt, plus a pinch
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
1 tomato, seeded, diced
Salt
3 ounces Fontina, diced

Steps:

Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

Nutrition Facts : Calories 197 calorie, Fat 15 grams, SaturatedFat 7 grams, Cholesterol 214 milligrams, Sodium 351 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 11 grams, Sugar 2 grams

FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA

Frittata with Asparagus, Tomato, and Fontina image

Make and share this Frittata with Asparagus, Tomato, and Fontina recipe from Food.com.

Provided by seahorse73

Categories Breakfast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

6 large eggs
2 tablespoons whipping cream
1/2 teaspoon salt, plus a pinch
1/4 teaspoon fresh ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed,cut into 1/4 to 1/2 inch pieces
1 tomatoes, seeded,diced
salt
3 ounces fontina, diced

Steps:

Preheat the broiler.
Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend.
Set aside.
Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat.
Add the asparagus and saute until crisp-tender, about 2 minutes.
Raise the heat to medium-high.
Add the tomato and a pinch of salt and saute 2 minutes longer.
Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set.
Sprinkle with cheese.
Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.
Place the skillet under the broiler.
Broil until the top is set and golden brown on top, about 5 minutes.
Let the frittata stand 2 minutes.
Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

TOMATO, OLIVE, PANCETTA & FONTINA FRITTATA

Tomato, Olive, Pancetta & Fontina Frittata image

This is a great tasting tomato, olive and fontina frittata. This is a super dish to make for a Sunday or Holiday Brunch or even a dinner party. I do most of the prep for this in my food processor/mini-chopper (for the tomato, pancetta, scallions, & olives). Recipe doesn't include it, but you could also add some Italian peppers or cherry peppers to kick it up a bit.

Provided by BlondieItaliana

Categories Breakfast

Time 32m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

6 eggs
1 tablespoon flour
1/2 teaspoon black pepper
1 1/2 teaspoons italian seasoning (or 1 teaspoon Good Seasons Italian Salad Dressing Mix)
2 cups Fontina cheese, shredded (or cheddar or Monterey Jack)
1 (3 7/8 ounce) can olives, sliced and pitted
1/2 cup green onion (thinly sliced)
1/2 cup tomatoes (fresh tomato, chopped and seeded)
1/2 cup pancetta (or Canadian bacon or ham)
cooking spray (Pam olive oil cooking spray)

Steps:

Preheat oven to 350°F Spray 3-4 quart casserole dish with olive oil Pam cooking spray or brush with olive oil.
In bowl, whisk 1 egg with flour until blended then whisk in the 5 remaining eggs, pepper and Italian seasoning. Stir in remaining ingredients.
Transfer to baking dish and bake 22-25 minutes until golden brown and well set.

Nutrition Facts : Calories 246.4, Fat 18.3, SaturatedFat 8.8, Cholesterol 253.3, Sodium 529.2, Carbohydrate 4.5, Fiber 1.1, Sugar 1.5, Protein 16.1

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