Name: Asparagus, Tomato, and Feta Frittata
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Yield: 6 servings
Ingredients: 6 large eggs; ¼ cup/60 milliliters "half-and-half"; ¼ cup/25 grams freshly grated Parmigiano-Reggiano® cheese; ¼ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 1 tablespoon extra-virgin olive oil; 8 ounces/225 grams asparagus, ends trimmed, cut into 1-inch pieces; 2 garlic cloves, finely chopped; 1 cup/150 grams cherry tomatoes, each cut in half; ¾ cup/90 grams crumbled feta cheese

Ingredients

Special Equipment

[conversion imperial="10-inch" metric="25-centimeter"] nonstick ovenproof skillet

Take your grill anywhere

Fire up your grill

Download the app

Instructions

In a blender whirl the eggs, half-and-half, Parmesan cheese, salt, and pepper for 10 seconds. Set aside.
Prepare the grill for direct cooking over medium heat 350° to 450°F and preheat a 10-inch nonstick ovenproof skillet on the cooking grate for 3 minutes.
Prepare the grill for cooking over medium heat 400°F and preheat a 10-inch nonstick ovenproof skillet on the cooking grate for 3 minutes.
Add the oil to the skillet and then the asparagus; stir briefly. Cook over direct medium heat, with the lid closed, for 2 minutes. Wearing insulated barbecue mitts, remove the skillet from the grill and roll the asparagus around in the skillet so that the oil coats the bottom and sides of the pan evenly. Place the skillet back on the cooking grate, arrange the asparagus in an even layer, and then scatter the garlic, tomatoes, and feta on top of the asparagus. Pour the egg mixture into the skillet. Grill the frittata over direct medium heat, with the lid closed, until the eggs are puffed, browned, and firm in the center, about 15 minutes. Remove from the grill and serve immediately.
Add the oil to the skillet and then the asparagus; stir briefly. Cook over medium heat, with the lid closed, for 2 minutes. Wearing insulated barbecue mitts, remove the skillet from the grill and roll the asparagus around in the skillet so that the oil coats the bottom and sides of the pan evenly. Place the skillet back on the cooking grate, arrange the asparagus in an even layer, and then scatter the garlic, tomatoes, and feta on top of the asparagus. Pour the egg mixture into the skillet. Grill the frittata over medium heat, with the lid closed, until the eggs are puffed, browned, and firm in the center, about 15 minutes. Remove from the grill and serve immediately.