Asparagus and Tomato Frittata with Havarti and Dill

(Makes 4 servings, recipe created by Kalyn with inspiration from low-priced asparagus on sale at the market.)

6-8 oz. fresh asparagus, ends trimmed and cut into small pieces
2 tsp. olive oil (or maybe a little more, depending on your pan)
2/3 cup diced cherry tomatoes
1 tsp. dried dill or (2 tsp. minced fresh dill)
4 oz. Havarti cheese, cut into small cubes (or use any type of mild white cheese that melts well)
6 eggs, beaten
Spike seasoning and Vege-Sal to taste for seasoning eggs (or season with salt and fresh-ground black pepper)
sliced green onions for garnish (optional, but good)

Cut off the woody ends of the asparagus spears, then cut asparagus into pieces about 1 1/2 inches long. Heat oil in heavy frying pan, add asparagus and saute 3-4 minutes.

While asparagus cooks, dice the cherry tomatoes into halves (or fourths if they're large) and dice the cheese into small pieces. After asparagus has cooked for 3-4 minutes, add the cherry tomatoes and dill and saute for 1-2 minutes more.

Break eggs into a bowl and beat with Spike Seasoning and Vege-Sal (or salt and fresh ground black pepper.) When tomatoes have cooked for 2 minutes, pour eggs over, then sprinkle cheese over the top. Start to preheat the broiler. (There will be some pieces of asparagus and tomatoes poking up at this point, but the frittata will puff up more as it cooks.)

Cover pan and cook on low heat about 7-8 minutes, or until eggs are set and the cheese is completely melted on the top. Put frittata under the broiler for a few minutes, checking carefully to see when it's starting to get brown. When the top is browned to your liking, cut frittata into four wedges, garnish with sliced green onions, and serve hot.


This printable recipe from KalynsKitchen.com.