30 May Summer Vegetable Frittata
|Serves 4 to 6|
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.
I often substitute the cheese with any white ones that melt well, such as Monterey jack, Gruyere, and the like.