Cheese frittata with asparagus and tomatoes

Frittata is an Italian omelet, tortilla is a Spanish omelet. They differ from French omelets in that the vegetables are filled with beaten eggs rather than wrapped in an omelet. Frittata is cooked slowly on the stove or in the oven. You can also brown the frittata before grilling.

Ingredients

• Asparagus - 400 g
• Medium onion - 1 pc.
• Tomato - 1 pc.
• Swiss or other hard cheese - 150 g
• Margarine or butter - 2 tbsp l.
• Large eggs - 8 pcs.
• Marjoram - 0.5 tbsp. l.
• Salt - 1/4 tsp

Directions

1. Break off the coarse base of the asparagus stalk and discard. Cut the stems diagonally into 5 cm pieces.
2. Chop the onion into thin rings. Cut the tomato into slices (about 8 pieces). Grate the cheese on a coarse grater (you should get about 1 cup).
3. In a nonstick skillet, melt the margarine over medium heat. Pour asparagus and onion into the margarine. Cook for 10 minutes, or until the asparagus is crispy.
4. Preheat the top of the oven. In a medium bowl, beat eggs, marjoram, salt, half of the grated cheese and ¼ glass of water with a fork.
5. Pour the egg mixture over the vegetables in the pan. Lay the tomato slices on top. Cover and cook over medium heat for 10 minutes. Sprinkle with the remaining cheese and place the frittata in the oven under the grill (on the topmost oven rack). Cook the frittata until the cheese is melted (about 1 minute).
6. Use a spatula to move the frittata from the pan onto the dish. Cut into portions, serve hot or room temperature frittata.