Step-by-Step Instructions

Prepare Your Ingredients:

Start by washing the asparagus and tomatoes. Trim the asparagus and cut it into 1-inch pieces. Halve the cherry tomatoes.

Preheat Your Skillet:

In a medium oven-safe skillet, heat 2 tablespoons of olive oil over medium heat.

Cook the Asparagus:

Add the asparagus pieces to the skillet and sauté for about 3-4 minutes until they start to soften. Season with salt and pepper.

Add the Tomatoes:

Toss in the halved cherry tomatoes and cook for another 2 minutes, allowing them to soften slightly.

Whisk the Eggs:

In a mixing bowl, crack the 6 eggs and whisk them together with 1/4 cup of milk, 1/2 cup of grated Parmesan cheese, salt, and pepper until fully combined.

Combine Everything:

Pour the egg mixture into the skillet over the cooked vegetables. Stir gently to ensure the vegetables are evenly distributed.

Cook the Frittata:

Cook on the stovetop for about 5 minutes, without stirring, until the edges start to set.

Finish in the Oven:

If your skillet is oven-safe, transfer it to a preheated oven at 375°F (190°C) for about 10 minutes, or until the top is set and slightly golden. If you don’t have an oven-safe skillet, you can cover it with a lid and continue cooking on low heat until set.

Let It Stand:

Once cooked, remove from heat and let the frittata stand for about 5 minutes before slicing.

Serve:

Cut into wedges, garnish with fresh herbs if desired, and enjoy warm or at room temperature.

Variations

Cheese Substitutes: Use feta cheese or goat cheese for a different flavor profile.

Vegetable Additions: Try adding spinach, bell peppers, or mushrooms based on your preference.

Herbs: Fresh herbs like dill or chives can add a lovely fresh taste to the frittata.