There are certain products that have very special designations in the world. Think of champagne. Have a bottle of bubbly in your fridge? If it comes from anywhere in the world except the Champagne region of France, it is legally not allowed to be called champagne.

How about a vidalia onion? Unless grown around the city of Vidalia, Georgia, it is merely a sweeter onion.

This kind of protection is known as a PDO, or protected designation of origin. The protected designation of origin is the name of an area, a specific place or, in exceptional cases, the name of a country, used as a designation for an agricultural product or a foodstuff,

  • which comes from such an area, place or country,
  • whose quality or properties are significantly or exclusively determined by the geographical environment, including natural and human factors,
  • whose production, processing and preparation takes place within the determined geographical area.

In other words, to receive the PDO status, the entire product must be traditionally and entirely manufactured (prepared, processed and produced) within the specific region and thus acquire unique properties.

Frittata with Asparagus, Tomato, and Fontina

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Fontina is also protected via PDO.

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Lots of asparagus, eggs and cheese.

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I love cooking asparagus this way.

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Adding the eggs and cream.

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With cheese and under the broiler.

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So delicious!

Frittata with Asparagus, Tomato, and Fontina

Prep Time: 15 M | Cook Time: 10 M | Servings: 6 servings | Difficulty: Easy


6 large eggs
2 tablespoons whipping cream
1/2 teaspoon salt, plus a pinch
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
1 tomato, seeded, diced
3 ounces Fontina, diced


Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

Per Serving: Calories: 197; Total Fat: 15 grams; Saturated Fat: 7 grams; Protein: 11 grams; Total carbohydrates: 4 grams; Sugar: 2 grams; Fiber: 1 gram; Cholesterol: 214 milligrams; Sodium: 351 milligrams

Source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/frittata-with-asparagus-tomato-and-fontina-recipe/index.html

Tags: , , , , , , , , , , , , , , , , , , ,

Categories: Breakfast, Cheese, Eggs, Italian, kosher, Low Carb, Lunch, Recipes, Vegetable, Vegetarian

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

3 Comments on “PDO”

  1. May 13, 2016 at 11:59 pm #

    This looks good!


  2. May 15, 2016 at 3:08 pm #

    Great looking dish!



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