Green asparagus and tomato frittata

1. Preheat oven to 180°C (th. 6). Wash and drain the green asparagus. Rinse tomatoes and cut into pieces.

2. Peel and finely slice the onions. Sauté for 2 to 3 minutes in a pan with a little oil. Add the asparagus and cook for 10 minutes.

3. Break the eggs into a bowl and beat in an omelet. Salt and pepper.

4. Wuth a brush, oil a baking dish and pour the beaten eggs. Add asparagus and tomatoes and cook for 20 minutes in the oven. Sprinkle with grated cheese and place for 3 minutes under the broiler.

5. Remove from the oven, and let the frittata rest for 5 minutes and cut it into small squares.

Photo credit: Sucré Salé