Last Sunday we stopped at the Farmer’s Market at Fort Mason in San Francisco. Arriving too early we sat on a bench and sipped our coffees and discussed what we wanted to make for breakfast. Somehow, we both thought of having a Veggie Frittata for breakfast. I wanted to add Broccoli and Thomas wanted to add Asparagus so we settled on a Broccolini, Asparagus, Tomato, Onion and Cheese Frittata. It couldn’t have been easier to make and you can substitute your favorite fillings. It was so good that we made it again this week.

Below are the ingredients and steps:

Ingredients for 2 people

• 4 Spears of Asparagus- Cut in half lengthwise and chopped on a bias
• 5 Broccolini Stems- Chopped into similar size pieces as the Asparagus
• 1/4 of an Onion- Diced
• 2 Vine Ripened Tomatoes- Diced
• 6 eggs- Beaten (We add just a tablespoon or so of water)
• 1/3 cup Aged Cheddar Cheese- Finely Grated

Instructions

1. Turn the Broiler on high.
2. Add Asparagus, Broccolini and Onion to an Oiled Non-stick 10 inch Skillet on Medium heat. Cook for 3-5 minutes.
3. While the Veggies cook, whisk the eggs and grated cheese in a bowl.
4. Add Tomatoes. Cook for 30 seconds.
5. Add egg/cheese mixture to the pan. Cook for a few minutes making sure the egg is evenly distributed.
6. Take the pan off the stove and place under the Broiler, remove after 3 minutes.
7. Let it rest for a few minutes, transferring to a plate or serve it straight out of the pan.