Ingredients

The following ingredients have 4 Servings
  • 1 cup grape tomatoes, halved
  • 8 large eggs
  • 1/4 cup half-and-half or milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons butter
  • 1 cup packed fresh spinach, chopped
  • 6 ounces asparagus, washed and cut into 1-inch pieces
  • 1/4 cup (2 ounces) shredded fontina cheese
  • 2 tablespoons fresh dill, chopped
  • 6 tablespoons fresh chopped basil, divided
  • 4 ounces goat cheese

Instruction

  • Whisk together eggs, half-and-half, salt, and pepper in a large mixing bowl. Set aside
  • Heat butter in an ovenproof, nonstick 10-inch skillet over medium heat. Add the asparagus and saute until crisp-tender; about 2 minutes. Raise the heat to medium-high and add tomatoes and a pinch of salt; saute 1 minute longer. Then add spinach; cook about 30 seconds or until spinach barely begins to wilt.
  • Pour in the egg mixture. Sprinkle with fontina, dill, and 4 tablespoons basil; stir gently with a fork. Crumble goat cheese evenly over the frittata.
  • Reduce heat to medium-low, and cook until the frittata is almost set but still runny on top; about 2 minutes.
  • Place the skillet under the broiler and cook until the top is set and golden brown; about 5 minutes. Remove from the oven and let sit about 2 minutes. Then, loosen the frittata from the skillet and slide it onto a plate. Sprinkle with the remaining basil, cut into wedges and serve.