8ozasparagus spears,cut into 1-inch pieces (about 1 1/2 cups)
10cherry tomatoes,halved
5eggs,beaten
1tspItalian herb mix(basil, oregano, rosemary, thyme)
1/2tspgarlic powder
1/4 tspsalt
Freshly ground pepper to taste
1/3cup parmesan cheese,shredded
Instructions
Preheat the oven to Broil. Sautee the onion and asparagus in one tablespoon of the olive oil over medium heat in an 8-inch cast iron pan until both have softened, about 5 minutes. Mix beaten eggs with herbs, garlic powder, salt and pepper. Flatten the vegetables along the bottom of the pan. Lower heat to medium low. Drizzle one tablespoon olive oil over the vegetables. Slowly pour the egg mixture evenly over the vegetables. The vegetables will be mostly covered by the eggs. Arrange the cherry tomato halves evenly around the frittata. Cover the frittata with the parmesan cheese. Cook the frittata on the stove until the edges and bottom are cooked (but not browned), and the top is still a little runny. Put the pan under the broiler and watch carefully as the top of the frittata finishes cooking and begins to brown (2-3 minutes). Don’t overcook. Remove from the oven and let cool. Use a spatula to loosen from the pan. Serve warm or room temperature.
Notes
This recipe lends itself to many other vegetables. Broccoli, greens, and zucchini all work well with this recipe. Feta cheese or goat cheese are tasty substitutes for parmesan. Different herbs lend different flavors. Adding a small amount shrimp or sausage creates additional flavor. If you don’t have a cast iron skillet, you can use a pie plate instead. Oil the pie plate first. Sautee the vegetables, then transfer to the pie plate before completing the rest of the recipe.