Asparagus, Tomato & Feta Frittata.

  • 2 small bunches
    asparagus
  • 1 (4 oz) pkg
    crumbled feta cheese
  • 12
    eggs
  • 4 cloves
    garlic
  • 2
    tomatoes
  •  
    black pepper
  •  
    dill
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Preheat oven to broil.
  • 2
    Peel and mince garlic. Wash asparagus and snap off woody ends. Cut diagonally into 2 inch pieces. Wash and medium dice tomatoes.
    4 cloves garlic
    2 small bunches asparagus
    2 tomatoes
  • 3
    Preheat a skillet over medium heat.
  • 4
    In a medium bowl, whisk together eggs, water, dill, salt, and pepper. Set aside.
    12 eggs
    ½ cup water
    1 tsp dill
    ½ tsp salt
    ¼ tsp black pepper
  • 5
    Coat bottom of skillet with oil. Add garlic and cook until fragrant, 15-30 seconds. Add asparagus and cook until tender crisp, 2-3 minutes.
    about 2 tbsp extra virgin olive oil
  • 6
    Add tomato and cook for another 2 minutes.
  • 7
    Pour in egg mixture. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but the top is still runny, 8-10 minutes.
  • 8
    Sprinkle feta over top. Place skillet in the oven under the broiler until the top is set, 2-3 minutes.
    1 (4 oz) pkg crumbled feta cheese
  • 9
    To serve, cut frittata into wedges and place on a plate. Enjoy!