Asparagus Tomato and Cheddar Frittata

The most exhausting, emotional and all-consuming job I’ve ever had is being a Mom. It’s funny, because the one thing in my life that I’m most passionate about, I find the most rewarding and am the most proud of is being a Mom. Yes, in between, there are days I’d like to crawl under a rock, but those are few and…well, sometimes…far between. I’m a lucky girl. My kids are pretty awesome, if I do say so myself. For all I give, they give more. I feel loved every day.

I’m not sure my kids would have it so good if it weren’t for my own Mom and my Mother-in-Law. Their love and the example they’ve set have taught me how to be the mom I am. I’m so grateful for them both.

If I were to order up my own Mother’s Day breakfast (are you reading this John?), I’d ask for a frittata like this. First of all, it’s super easy to pull together. Little hands can certainly help crack some eggs and whisk them up. Really, a frittata is probably easier than making an omelet…set it up on the stove top…then the oven finishes it all off. Secondly, you can use whatever you’ve got in the fridge or your favorites and create the frittata of your dreams. I love this combination of asparagus, some heirloom tomatoes and sharp cheddar. Yum.

Wishing all of you Moms a very happy Mother’s Day!

Asparagus Tomato and Cheddar Frittata

This simply method makes the most delicious vegetarian frittata. Perfect for breakfast, brunch or dinner.

Serves: 6

Ingredients

• ▢ 6 large eggs
• ▢ 3 tablespoons milk
• ▢ 1/2 teaspoons fine sea salt
• ▢ 1/4 teaspoon ground black pepper
• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon salted butter
• ▢ 1 bunch about 12 ounces asparagus, ends trimmed and cut into 2 inch pieces
• ▢ 4 ounces heirloom or grape tomatoes
• ▢ 1/2 cup grated sharp white cheddar

Instructions

• ▢
  In a medium bowl, whisk together the eggs, milk, salt and pepper. Set aside.
• ▢
  Preheat your broiler and set a rack to the second highest setting.
• ▢
  In an oven-safe 9 1/2 inch skillet, heat the olive oil and butter over medium heat. Add the asparagus and sauté for about 2 to 3 minutes (depending on the thickness of your asparagus). Increase the heat to medium-high and add the tomatoes. Continue to sauté for 2 to 3 more minutes and reduce the heat to medium. Pour the egg mixture over the vegetables then add the grated cheese over top. Using a spoon or spatula, just push the cheese into the egg mixture a bit. Allow the egg to set on the bottom for a couple of minutes then move the pan into the oven under the broiler. Cook until the top sets, about 3 more minutes. Remove from the oven and allow to sit for just a minute before cutting into wedges.

Print Recipe Pin Recipe