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!!

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Steps

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Core tomatoes and slice crosswise.

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Cut onion crosswise into thin slices.

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Layer onion and tomato slices in shallow dish.

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Stir vinegar , sugar , 1 t.

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Salt , and 1 / 4 t.

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Pepper together until sugar dissolves , then pour over salad.

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Let stand at room temperature until ready to serve.

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Heat broiler.

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Trim tough ends from asparagus and cut into 1-inch pieces.

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Shred fontina to make 1 cup.

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Mix cheese , eggs , 1 / 8 t.

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Salt , and 1 / 4 t.

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Pepper in mixing bowl.

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Heat butter in flameproof medium skillet over medium heat.

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Add asparagus and cook , stirring occasionally , about 3 minutes.

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Pour egg mixture over asparagus and cook , without stirring , until eggs are barely set , 10-12 minutes.

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Transfer to broiler and broil 6 inches from heat until top is browned , about 2 minutes.

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Cut frittata into wedges.

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Sprinkle parsley over salad.

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Serve frittata , salad , and bread.

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Ingredients

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tomatoes, red onion, red wine vinegar, sugar, salt, fresh ground pepper, asparagus spears, fontina cheese, eggs, unsalted butter, fresh parsley, crusty italian bread