Asparagus Frittata

Asparagus Frittata
makes 1 large casserole dish
(approximately 6 servings)

 5 cloves garlic, sliced
1 Vidalia onion, rougly diced
2 Tablespoons butter
1 Tablespoon olive oil
2 bunches of asparagus, well-washed & cut into 1 inch pieces
2 ripe Juliet or Roma tomatoes, roughly diced
4 Tablespoons cream
8-10 large eggs
1/4 cup Parmigiano Reggiano, grated

Preheat oven to 375 degrees F.

In a sauté pan, melt butter in olive oil.  Add onion.  Sauté for 2-3 minutes or until a hint of light gold appears at the edges.  Add garlic.  Stir and continue to sauté for another minute or two.  Add asparagus and sauté very briefly.  (The green will pop and become more vivid.)  Let cool.

In a large mixing bowl, whip eggs and cream.  Add cooled vegetable mixture and diced tomatoes.  Stir to combine.  Pour into buttered casserole dish.  Top with Parmigiano.  Bake (covered) at 375 degrees F for 45-55 minutes.  For a more golden top, remove the cover at the 35-40 minute mark.  The frittata should be firm in the center.  Cut into wedges.

Serve each wedge with a tomato and herb salad.