Spring Frittata

Spring Frittata

-6 large eggs

-Oven roasted cherry tomatoes* (about a pint), few extra for garnish 

-Oven roasted garlic, 4-5 cloves, chopped
-Small bunch of asparagus, cut into ~ 1-inch pieces
-Small handful of sorrel, thinly sliced (plus extra for garnish)
-2 canned chipotle chiles (I like this brand), minced (optional)
-crumbled feta (optional)
-Sea salt and fresh ground pepper
-Extra virgin olive oil

Preheat the broiler. Heat 1 tablespoon olive oil in a 9 1/2-inch skillet over medium heat. When hot add the asparagus, season with salt and pepper and saute until just tender, about 3 to 4 minutes. Transfer to a bowl.

Whisk the eggs in a large bowl. Add the tomatoes, garlic, asparagus, sorrel, chipotle, and feta to the whisked eggs, and season with salt and pepper. Add another tablespoon of olive oil to the skillet. When the skillet is very hot, add the egg and vegetable mixture. After 30 seconds, turn the heat down to medium-low. Cook until almost set, about 6 to 7 minutes, and then place under the broiler, until golden brown, about 3 to 4 minutes. Garnish with some oven roasted tomatoes and thinly sliced sorrel.

Note: Alternatively, instead of finishing under the broiler, place a lightly greased plate over the skillet, invert, and then flip the tortilla onto the plate. Slide the tortilla back into the skillet, and cook another 2 to 3 minutes longer, until cooked through.

*Do ahead of time: Slice the tomatoes in half, drizzle with olive oil, a couple teaspoons fresh thyme, salt and pepper. Roast low and slow, 300 degrees for about 1 hour, 15 minutes. Wrap a head of garlic in foil, drizzle with olive oil and season with salt and pepper and roast with the tomatoes until tender.