Asparagus & Fontina Frittata W/Sliced Tomato & Red Onion
35 mins (prep 15, cooking 20)
13 ingredients
4 servings
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!

Categories:  <-60-mins , salad , seasonal , easy , main-dish , summer , asparagus , cheese , brunch , vegetable , egg , eggs~dairy , time-to-make ,
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Serving Size (38.14 g)
Servings 4
Amount per Serving
Calories 84.45 Calories from Fat 54.0
% Daily Value *
Total Fat 6.0g 36.91%
Saturated Fat 3.8g 75.97%
Trans Fat 0.24g %
Cholesterol 15.9mg 21.2%
Sodium 656.11mg 109.35%
Total Carbohydrate 7.44g 9.92%
Dietary Fiber 0.0 g 0.0%
Sugars 7.38 g %
Protein 0.07g 0.55%
Vitamin A 184.8IU% Vitamin C 0.07mg%
Calcium 3.14mg% Iron 0.08mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ripe, large, medium red onion, fresh ground pepper, asparagus spears, fontina cheese, large eggs, minced fresh parsley, french bread