Asparagus, Tomato, and Caper Frittata

24 Apr

I had some roasted asparagus leftover and some fresh eggs from Geauga Family Farms.  I figured a light and flavorful frittata was the perfect way to use them up.  There are a variety of techniques available to make a yummy frittata, such as stovetop alone, stovetop and then baking, and stovetop and broiler.  I chose the latter, because it comes together very quickly and didn’t require the oven to be on for very long.

The flavors were very spring-like and fresh.  The salty little bite of the caper worked well with the sharp cheddar cheese and creamy eggs.  The grassy asparagus and acidic tomatoes tied everything together.  Punched up with the tang of the mustard, this was an interesting and well-balanced frittata, which made for an excellent light dinner warm and tasty lunch cold the next day.

Asparagus, Tomato, and Caper Frittata

5 eggs

2-3 tbs. 1% milk

1/2 cup sharp cheddar cheese, shredded

1 tbs. Dijon mustard

6 stalks asparagus, cut into 2″ segments (I had roasted mine in a couple tbs. of olive oil and some salt and pepper for about 25 minutes in a 325º oven until very tender)

1 tomato, chopped

1 tbs. capers

1 tbs. butter

Kosher salt and freshly cracked black pepper

Preheat broiler.

Whisk together eggs, milk, cheese, and Dijon mustard until well-combined.  Season with salt and pepper.

In an oven-safe skillet, melt butter over medium-low heat, making sure the entire pan is coated.  Add asparagus, tomato, and capers in a single layer.  If you choose not to pre-roast the asparagus, add asparagus first and sauté 4-6 minutes until tender crisp and then add capers and tomatoes.

Pour egg mixture into pan and stir once or twice to ensure even distribution.  Cook over medium-low heat until bottom of eggs are fully set and top layer is mostly set, moving pan around to ensure even cooking.  This will take anywhere from 8-10 minutes depending on your stove and the conductivity of your pan.

Transfer to broiler and broil 2-4 minutes until eggs are fully set and top is very slightly golden brown.  Serve immediately or cool and serve room temperature.

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