Summer Vegetable Frittata

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)

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.