Arugula and Tomato Frittata
Makes 1 (10-inch) round
Ingredients
- 2 tablespoons unsalted butter
- 1 cup diced yellow onion
- 1 cup (½-inch) sliced fresh asparagus
- 10 large eggs
- ½ cup half-and-half
- 1¼ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 2 cups fresh arugula, divided
- 1½ cups grape tomatoes, halved and divided
- 1 tablespoon olive oil
- Garnish: ground black pepper
Instructions
- Preheat oven to 400°.
- In a 10-inch cast-iron skillet, melt butter over medium-high heat. Add onion; cook for 5 minutes, stirring frequently. Add asparagus; cook 2 minutes. Remove from heat. Place onion mixture into a large bowl and wipe skillet clean.
- In the container of a blender, combine eggs, half-and-half, salt, and pepper; process until smooth. Add egg mixture to onion mixture, stirring to combine. Add 1 cup arugula and 1 cup tomato.
- Bake until set, 14 to 16 minutes. Let cool for 10 minutes.
- In a small bowl, toss remaining 1 cup arugula, remaining ½ cup tomato, and oil together until well coated. Sprinkle mixture over frittata. Garnish with pepper, if desired.
