Ingredients:

1 tbsp. olive oil
1 small bunch asparagus, ends trimmed, chopped into 1” pieces (about 2 cups)
1 cup cherry or grape tomatoes, halved
1 garlic clove, minced
1 packed cup baby spinach leaves, torn into pieces
5 large eggs
½ cup grated cheese (cheddar, parmesan or whatever you prefer)
Salt and pepper to taste

Directions:

Preheat the oven to 375 degrees F.

Pour oil into a 10-inch ovenproof skillet and set it over medium heat. Sauté the asparagus for 2-3 minutes, then add the tomatoes and garlic to the pan and cook until the tomatoes release their juices. Add the spinach and cook until it wilts.

Meanwhile, stir together the eggs, cheese, salt and pepper in a medium bowl. Spread the vegetables into an even layer in the pan and pour the beaten eggs overtop; reduce heat to medium-low and cook the frittata for 5-8 minutes or until the bottom has set. Gently pull back the sides with a heatproof spatula to allow any uncooked egg to run underneath.

Transfer the skillet to the oven and bake until the top is set and golden. Serve hot, at room temperature, or cold.

Allowances:

Makes 2 servings; count each serving as 3 proteins (group 6) and 1 fat (group 7)