Asparagus, Mushroom, Havarti Frittata

6-8 oz. fresh asparagus ends trimmed and cut into small pieces
2-3 tsp. olive oil 
2/3 cup diced cherry tomatoes
1 tsp. dried dill weed or (2 tsp. minced fresh dill)
4 oz. Havarti cheese, cut into small cubes (or use any type of mild white cheese that melts well)
6 eggs, beaten well
(Season with salt and fresh-ground black pepper or all-purpose seasoning of your choice)
Sliced green onions for garnish if you choose.
1. Cut off the hard ends of the asparagus spears, then cut asparagus into pieces about 1 1/2 inches long.
2. Heat oil in a heavy frying pan over medium-high heat, add asparagus and cook 3-4 minutes.
3. While asparagus cooks, dice the cherry tomatoes into halves (or fourths if they’re large) and dice the cheese into small pieces.
After asparagus has cooked for 3-4 minutes, add the cherry tomatoes and dill weed and cook for 1-2 minutes more.
4. Crack your eggs into a bowl and beat well. 
5. When tomatoes have cooked for 2 minutes, pour eggs over, season with  salt and fresh ground black pepper, then sprinkle cheese over the top. 
6. Start to preheat the broiler.
7. Cover pan and cook on low heat about 8-10 minutes, or until eggs are set and the cheese is completely melted on the top.
Put frittata under the broiler for a few minutes, checking carefully to see when it’s starting to get brown.
8. When the top is browned to your liking, cut the frittata into four wedges, garnish with sliced green onions, and serve hot.

Voila, your Neato Keto dinner is ready <3 


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