(You Say Frittata, I Say Un-Flipped Omelet) Asparagus Frittata

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   Note: I found a wonderful bag of frozen whole asparagus spears at my grocer since they are not in season right now, but if it's that time of year and you have fresh, by all means use them.

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   Break the eggs into a bowl and with a fork, whisk them together like you would if making scrambled eggs. Set aside.

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   Take your spears of asparagus and either steam them if you are using fresh, or cook as directed in the microwave if using frozen. Don't overcook or over steam them. There's nothing worse than wilty asparagus spears.

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   Turn your stove up to the number 8 heat setting (two notches below high). Pour in the olive oil and make sure it coats the entire bottom of your pan.

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   Pour the egg into the pan. Now lay the spears gently into the egg in the frying pan. Line them up real pretty-like.

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   Sprinkle the top with kosher salt. Then sprinkle the top evenly with the Parmesan and Swiss cheese.

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   Personally, I love Cavendars Greek Seasonings. It's wonderful on eggs and on vegetables. So if you have some of this wonderful stuff, sprinkle some of that on top right about now.

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   Now sit back and let the eggs do their thing. It's amazing how eggs just cook right up all by themselves.

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   Once it starts to look like the edges of the egg are starting to cook and pull away from the pan but the center is still a bit jiggly and liquidy, take a lid (or if you don't have a lid for your fry pan, then use a cookie sheet) and cover your pan. Turn your heat down to 6.

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    After you have covered your pan and turned your heat down, once again, sit back and let the eggs do their thing.

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    Eggs are like good little children, the kind you can leave alone in their room, and they will entertain themselves without having to constantly go in and check on them.

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    After about 3 minutes, lift the lid and take a peek. When it is done, it will look just like a wonderful little un-flipped omelet. The eggs just miraculously cook around the asparagus and get all pillowy.

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    Once your frittata looks done, you should be able to just slide it right out of the pan onto your plate. Gotta love olive oil for that cool move.

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    Omelet or frittata, however you want to call it, everyone else will call it YUMMY.

* Per serving · 4 servings · Values may vary.