Quick and Easy Dinner

Asparagus and Tomato Frittata

1 bunch Asparagus cut in 1” pieces

3 Roma tomatoes, diced

½ of a medium white onion

2 cloves garlic, minced or grated

8-10 eggs

4 oz. Fontina cheese, cubed (could sub with Swiss cheese)

3 TBSP. milk

1 tsp. salt

1 tsp. fresh ground pepper

In a large skillet pan, Saute onion, garlic, and asparagus in olive oil {enough to coat the bottom of the pan} about 5 minutes. Then add the diced tomatoes and only cook 3 minutes. 

Then add the eggs that have been whisked together with the milk, salt, and pepper. Stir eggs around and try not to scramble. 

Then sprinkle with the cubed cheese and put the whole pan under the broiler on high for about 5-7 minutes or until the top is browned and bubbly. Cut into wedges like a pie or a cake.

**this is also very good the next day warmed for breakfast.

***you could also substitute the tomato and asparagus with your favorite veggies.