📝 About This Recipe
This elegant Italian frittata captures the essence of a Roman spring, featuring tender snap-fresh asparagus and the buttery melt of Fontina Val d'Aosta. Naturally gluten-free, it relies on high-quality eggs and a touch of heavy cream to create a custard-like texture that is both light and satisfying. Whether served warm from the pan or at room temperature, it is a sophisticated centerpiece for any mindful morning gathering.
🥗 Ingredients
The Egg Base
- 8 pieces Large farm-fresh eggs (at room temperature)
- 1/4 cup Heavy cream (provides a velvety texture)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Freshly cracked black pepper (to taste)
- 1 pinch Fresh nutmeg (freshly grated is best)
Vegetables and Aromatics
- 1 bunch Fresh asparagus (woody ends trimmed, cut into 1-inch pieces)
- 2 tablespoons Extra-virgin olive oil (high quality)
- 1 large Shallot (finely minced)
- 1 piece Garlic clove (thinly sliced)
- 1 tablespoon Unsalted butter
Finishing Touches
- 1/2 cup Fontina cheese (cubed or coarsely grated)
- 2 tablespoons Fresh chives (finely snipped)
- 1 tablespoon Fresh parsley (flat-leaf, chopped)
- 1 pinch Red pepper flakes (optional for subtle heat)
👨🍳 Instructions
-
1
Preheat your oven to 375°F (190°C). Position a rack in the center of the oven to ensure even browning.
-
2
In a large mixing bowl, whisk together the 8 eggs, heavy cream, grated Parmigiano-Reggiano, salt, black pepper, and a tiny pinch of nutmeg until well combined but not overly frothy.
-
3
Prepare the asparagus by snapping off the woody bottoms. Slice the stalks into 1-inch diagonal pieces, leaving the delicate tips intact.
-
4
Heat the olive oil in a 10-inch ovenproof non-stick skillet or seasoned cast-iron pan over medium heat.
-
5
Add the sliced shallots to the pan and sauté for 2-3 minutes until they become translucent and fragrant.
-
6
Increase the heat slightly and add the asparagus pieces. Sauté for 4-5 minutes until they are bright green and just tender-crisp. Add the sliced garlic during the last minute of sautéing to prevent burning.
-
7
Stir in the tablespoon of butter and let it melt and coat the vegetables; this adds a beautiful richness to the final crust.
-
8
Reduce the heat to medium-low. Pour the egg mixture over the vegetables, ensuring the asparagus is evenly distributed across the pan.
-
9
Scatter the cubed Fontina cheese and fresh herbs (chives and parsley) evenly over the top of the eggs.
-
10
Use a heat-proof spatula to gently lift the edges of the omelet, allowing the raw egg to flow underneath for about 2 minutes until the bottom is lightly set.
-
11
Transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the frittata is puffed and the center is just barely set (it should have a slight jiggle).
-
12
Optional: Switch the oven to 'Broil' for the final 1-2 minutes to achieve a golden-brown, bubbly top.
-
13
Remove from the oven and let the frittata rest in the pan for 5 minutes. This allows the internal steam to settle, making it easier to slice.
-
14
Slide the frittata onto a cutting board or serving platter. Garnish with an extra sprinkle of herbs and a pinch of red pepper flakes if desired.
💡 Chef's Tips
Always use room temperature eggs to ensure the frittata rises evenly and stays tender. Avoid over-beating the eggs; you want to combine them, not incorporate too much air which can cause the frittata to collapse. If you don't have Fontina, Gruyère or a mild goat cheese make excellent gluten-free substitutes. Ensure your skillet is truly oven-safe; if using a pan with a rubber handle, wrap it tightly in double-layered aluminum foil. To check for doneness, cut a tiny slit in the center; if raw egg doesn't run into the slit, it is ready.
🍽️ Serving Suggestions
Serve alongside a crisp arugula salad dressed with lemon vinaigrette to cut through the richness. Pair with a chilled glass of Prosecco or a light Pinot Grigio for a sophisticated brunch. Accompany with oven-roasted breakfast potatoes seasoned with rosemary. A dollop of basil pesto on top of each slice adds a vibrant, herbaceous punch. Serve warm or at room temperature; it’s actually more flavorful after sitting for 20 minutes!