Spring is here! I love seeing the change at the farmers markets of asparagus, peas, berries. I started seeing beautiful bunches of asparagus and inspired me to make a frittata. They’re easy, nutritious and an unexpected brunch or lunch (or dinner) coupled with a bright salad (like this one) and a crisp white wine. There’s not a whole lot of cooking (or wait time for that matter!) so give this one a try and tell me what you think.
If you don’t have the exact veggies mentioned below, improvise and use what’s in your fridge. Onions, other green veggies (like spinach, kale, broccoli) would all work nicely. When I cook food, I like thinking about the flavor combinations but also the colors. Green, red, white (colors of Italy) always pair well together.
6 large eggs
1 TB milk
1/2 tsp salt, plus a pinch
1/4 tsp freshly ground black pepper
1 TB olive oil
1 TB butter
12 ounces asparagus (2/3 of a bunch), trimmed, cut into 1/4 to 1/2-inch pieces
12 ounces cherry or grape tomatoes, halved
3 ounces Fontina, diced (or another type of cheese; I used Swiss)
Preheat the broiler. Whisk the eggs, milk, 1/2 tsp 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 tomatoes and mushrooms and a pinch of salt and saute 3 minutes longer or when mushrooms are slightly browned.