I am happy to say that it is still asparagus season in Delaware.  So when I was at the farm market today, I bought about 3 lbs!  Get ready for a few asparagus posts – if they turn out well, that is.

I love asparagus frittatas. This on is a slight riff on Giada De Laurentiis’ Frittata with Asparagus, Tomato & Fontina. I typically am not a fan of tomatoes in eggs, but this was delicious. Even Cam (now 6 years old), who usually will not touch asparagus, declared that it tasted good and ate his whole dinner.

Oh, and that was the last of the almond challah.  So sad to see it done, but looking forward to making a the next challah.

Asparagus, Tomato & Fontina Frittata

Very slightly adapted from Giada De Laurentiis 

6 large eggs (from Farmer Kim)

2 tablespoons milk

1/2 teaspoon salt, plus a pinch

1/4 teaspoon freshly ground black pepper

1 tablespoon olive oil

1 tablespoon butter

1 lb asparagus, trimmed, cut into 1/4 to 1/2-inch pieces (locally grown)

1 tomato, seeded, diced

Salt

3 ounces Fontina, diced

Directions

Preheat the broiler.

Whisk the eggs, milk, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside.

Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes.

Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer.

Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese.

Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.

Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes.

Let the frittata stand 2 minutes. Loosen the frittata from skillet and slide the frittata onto a plate. Serve and enjoy!

Serves 4 – 6.