Asparagus and Tomato Frittata with Havarti and Dill
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
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
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
Cut off the woody ends of the asparagus spears, then cut asparagus into pieces about 1 1/2 inches long. Heat oil in heavy frying pan over medium-high heat, add asparagus and cook 3-4 minutes. While asparagus cooks, dice the cherry tomatoes into halves and dice the cheese into small pieces. After asparagus has cooked for 3-4 minutes, add the cherry tomatoes and dill weed and cook for 1-2 minutes more. Break eggs into a bowl and beat well. >When tomatoes have cooked for 2 minutes, pour eggs over, season with Spike seasoning and Vege-Sal , then sprinkle cheese over the top. Start to preheat the broiler. Cover pan and cook on low heat about 8-10 minutes, or until eggs are set and the cheese is completely melted on the top. Put frittata under the broiler for a few minutes, checking carefully to see when it’s starting to get brown. When the top is browned to your liking, cut frittata into four wedges, garnish with sliced green onions, and serve hot.