Ingredients
-
3
-
1
-
1/4
-
2
-
1 1/8
-
1/2
-
8
-
4
-
6
-
2
-
1
-
1
-
-
-
Directions
Asparagus & Fontina Frittata W/Sliced Tomato & Red Onion, I guess I have summer on my mind, because I only eat tomatoes when they come fresh from the garden (or garden stand) Then, there is nothing like a nice tomato salad This recipe is a great combination, and surprisingly light And it is pretty quick to pull together!
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Steps
|
1
Done
|
Core Tomatoes and Slice Crosswise. Cut Onion Crosswise Into Thin Slices. Layer Onion and Tomato Slices in Shallow Dish. |
|
2
Done
|
Stir Vinegar, Sugar, 1 T. Salt, and 1/4 T. Pepper Together Until Sugar Dissolves, Then Pour Over Salad. Let Stand at Room Temperature Until Ready to Serve. |
|
3
Done
|
Heat Broiler. |
|
4
Done
|
Trim Tough Ends from Asparagus and Cut Into 1-Inch Pieces. Shred Fontina to Make 1 Cup. Mix Cheese, Eggs, 1/8 T. Salt, and 1/4 T. Pepper in Mixing Bowl. |
|
5
Done
|
Heat Butter in Flameproof Medium Skillet Over Medium Heat. Add Asparagus and Cook, Stirring Occasionally, About 3 Minutes. Pour Egg Mixture Over Asparagus and Cook, Without Stirring, Until Eggs Are Barely Set, 10-12 Minutes. Transfer to Broiler and Broil 6 Inches from Heat Until Top Is Browned, About 2 Minutes. Cut Frittata Into Wedges. |
|
6
Done
|
Sprinkle Parsley Over Salad. Serve Frittata, Salad, and Bread. |
