Ingredients
4 Servings
| 8 | asparagus stalks, trimmed | |
| 7 | eggs | |
| 1/4 cup | 1% milk | |
| 1 cup | Pastene Grated Parmesan Cheese | |
| 1 can | Pastene Italian Peeled Tomatoes, drained and chopped | |
| Pastene Grated Parmesan Cheese | ||
| salt and pepper |
Directions
- Cook asparagus in boiling salted water until tender. Drain and chop.
- Beat eggs together with milk and grated cheese. Season with salt and pepper.
- Heat oil in 9-inch (22 cm) ovenproof skillet over medium-high heat. Toss asparagus in oil for 2 minutes. Add tomatoes and cook 5 minutes.
- Add egg mixture and cook about 12 minutes. Meanwhile, preheat broiler. Place frittata in skillet under broiler until top is golden and eggs are just set.
- Serve topped with shaved or grated Parmesan.