
30 May Summer Vegetable Frittata
Serves 4 to 6 6 eggs 4 “finely chopped” green onions 2 cups asparagus (cut into 1-inch pieces) ¾ cup “chopped” fresh cherry tomatoes ¾ cup Havarti cheese ½ cup whole or 2% low-fat milk ½ tablespoon extra-virgin olive oil 1½ teaspoons dried dill Kosher salt to taste (Fleur de Sel preferred) Fresh ground pepper to taste Fresh dill for garnish (optional) | Preheat oven to 450°F In a medium bowl, use a whisk to mix eggs, ½ cup cheese, milk, salt, and pepper. Pour the olive oil into a large skillet over medium heat. Sauté the onion, dill, and asparagus for 2 to 4 minutes or until tender. Stir in the tomatoes and sauté for another 1¼ minutes. Gently add the egg mixture and stir. Allow cooking for 3½ to 5 minutes to let the eggs set and not burn. Top the Frittata with the remaining cheese before placing the skillet in the oven. Bake for 7 to 10 minutes to have the eggs cook through. This Frittata is best served hot, and it plates beautifully with some fresh dill and/or snipped green onion stems as a garnish. Diva Tip: I often substitute the cheese with any white ones that melt well, such as Monterey jack, Gruyere, and the like. |