Asparagus, Tomato and Cheese Frittata
This frittata is a great way to wake up, with flavors the whole family will love.
TOTAL TIME:40 min.
- 1 pound asparagus
- 1 medium onion
- 1 medium tomato
- 4 ounces jarlsberg cheese
- 2 tablespoons butter
- 8 large eggs, beaten
- 1/2 teaspoon marjoram, dried
- 1/4 teaspoon sea salt
Bend base of asparagus stalks; ends will break off where stalks are tough. Discard ends; trim scales if stalks are gritty. Cut stalks diagonally into 2-inch pieces.
Thinly slice onion. Cut tomato into 8 wedges; remove seeds. Shred Jarlsberg cheese.
In nonstick oven-safe 10-inch skillet, melt butter over medium heat. Add asparagus and onion; cook 10 minutes, or until asparagus is tender-crisp.
Preheat broiler. In medium bowl, beat eggs, marjoram, salt, half of shredded cheese, and 1/4 cup water until blended.
Pour egg mixture over vegetables in skillet; arrange tomato wedges on top. Cover and cook over medium heat 10 minutes, or until set. Sprinkle with remaining cheese.
Broil frittata at closest position to heat source 1 minute, or until cheese is bubbly. Loosen frittata and slide onto platter; cut into wedges. Serve hot or at room temperature.