A frittata is one of those meals that sounds complicated but couldn’t be easier! Serve warm, cold or at room temperature.
- 6 eggs
- 1/3 cup milk
- 1/3 pound asparagus, trimmed, blanched, and cut into 1-inch pieces
- 1/2 cup cherry tomatoes, halved
- 1/2 cup shredded cheddar cheese
- 1/4 cup freshly grated Parmesan cheese
- Salt and pepper
- 1 tablespoon butter
Turn the oven on to 400ºF.
Beat the eggs and milk in a medium size bowl. Season with salt and pepper. Melt the butter in small cast iron or ovensafe skillet over medium-low heat. Add the egg mixture and cook, swirling the eggs over the bottom of the pan so that they cook evenly until just set, about 3 minutes. Sprinkle the cheddar cheese, asparagus, tomatoes and Parmesan (in that order) on top of the eggs and season with salt and pepper.
Cook for another 3 minutes, then place in the oven and cook for ten minutes, or until the frittata jiggles a bit in the middle. Turn on the broiler and cook until the top of the frittata is golden.
Remove from the oven and let sit for 10 minutes. Serves four (or two if you’re starving!).