Asparagus & Fontina Frittata W/sliced Tomato & Red Onion

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 ripe large tomatoes
• 1 medium red onion
• 1/4 cup red wine vinegar
• 2 tablespoons sugar
• 1 1/8 teaspoons salt
• 1/2 teaspoon fresh ground pepper
• 8 ounces asparagus spears
• 4 ounces fontina cheese
• 6 large eggs
• 2 tablespoons unsalted butter
• 1 tablespoon minced fresh parsley
• 1 loaf crusty italian bread or 1 loaf french bread

Recipe

• 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.