Asparagus and Tomato Frittata with Havarti and Dill

Ingredients

• 6-8 oz. fresh asparagus, ends trimmed and cut into small pieces
• 2-3 tsp. olive oil
• 2/3 cup diced cherry tomatoes
• 1 tsp. dried dill weed or 2 tsp. minced fresh dill
• 4 oz. Havarti cheese, cut into small cubes
• 6 eggs, beaten well
• Spike seasoning and Vege-Sal to taste for seasoning eggs
• Sliced green onions for garnish

Directions

1. Trim away the tough ends from the asparagus, then slice the spears into pieces about 1 1/2 inches long.
2. Warm the oil in a heavy frying pan over medium-high heat. Add the asparagus and sauté for 3-4 minutes.
3. As the asparagus cooks, cut the cherry tomatoes in halves, or into fourths if they are on the larger side. Cut the cheese into small pieces.
4. Once the asparagus has had its 3-4 minutes in the pan, stir in the cherry tomatoes and dill weed. Cook everything together for 1-2 minutes more.
5. Crack the eggs into a bowl and beat them thoroughly. When the tomatoes have cooked for 2 minutes, pour the eggs into the pan. Season with Spike seasoning and Vege-Sal, or use salt and fresh ground black pepper, then scatter the cheese over the top. A few bits of asparagus and tomato may still be visible, and that is fine; the frittata will rise as it cooks.
6. Begin heating the broiler.
7. Turn the heat to low, cover the pan, and cook for about 8-10 minutes, until the eggs are set and the cheese on top has fully melted.
8. Slide the pan under the broiler for a few minutes, watching closely so you can catch it just as the top begins to brown.
9. When the top is as browned as you like it, slice the frittata into four wedges, finish with sliced green onions, and serve hot.