Asparagus Tomato and Cheddar Frittata
This simply method makes the most delicious vegetarian frittata. Perfect for breakfast, brunch or dinner.
- 6 large eggs
- 3 tablespoons milk
- 1/2 teaspoons fine sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- 1 bunch about 12 ounces asparagus, ends trimmed and cut into 2 inch pieces
- 4 ounces heirloom or grape tomatoes
- 1/2 cup grated sharp white cheddar
In a medium bowl, whisk together the eggs, milk, salt and pepper. Set aside.
Preheat your broiler and set a rack to the second highest setting.
In an oven-safe 9 1/2 inch skillet, heat the olive oil and butter over medium heat. Add the asparagus and sauté for about 2 to 3 minutes (depending on the thickness of your asparagus). Increase the heat to medium-high and add the tomatoes. Continue to sauté for 2 to 3 more minutes and reduce the heat to medium. Pour the egg mixture over the vegetables then add the grated cheese over top. Using a spoon or spatula, just push the cheese into the egg mixture a bit. Allow the egg to set on the bottom for a couple of minutes then move the pan into the oven under the broiler. Cook until the top sets, about 3 more minutes. Remove from the oven and allow to sit for just a minute before cutting into wedges.