Valerie's Brunch Frittata

1. 1

   Preheat the broiler.

2. 2

   Warm the oil in a medium (10-inch) nonstick ovenproof skillet over medium heat.

3. 3

   Add the asparagus and cherry tomatoes and saute until warmed through.

4. 4

   Add the eggs, stir and let cook until firm around the edges.

5. 5

   With a spatula, lift the edges and tilt the pan to allow the uncooked portion of the egg to run into the bare pan beneath the spatula.

6. 6

   Add the goat cheese and herbs, stir slightly to incorporate, and continue to cook until the edges of the frittata are firm (the center will still be jiggly).

7. 7

   Transfer the pan to the broiler and cook until golden brown on top, about 2 minutes.

8. 8

   Allow to sit for 2 minutes, then run a knife or a thin spatula around the edge of the frittata.

9. 9

   Cut in wedges and serve straight out of the skillet or slide it out of the pan onto a cutting board, cut in wedges and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.