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Asparagus & Fontina Frittata W/Sliced Tomato & Red Onion

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“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!”

Ingredients Nutrition


  1. Core tomatoes and slice crosswise. Cut onion crosswise into thin slices. Layer onion and tomato slices in shallow dish.
  2. 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. Heat broiler.
  4. 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. 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. Sprinkle parsley over salad. Serve frittata, salad, and bread.

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