Salmon Asparagus Frittata

Preheat oven to 425 F.

Over medium heat, heat the olive oil as well as spray an oven-proof 10- to 12-inch saute pan with cooking spray. When the oil is hot add the chopped asparagus and green onion and cook for approximately 2-3 minutes until they are barely soft.

While the vegetables are cooking whisk together the eggs, milk, salt, pepper and drained salmon in a medium-sized bowl. Pour the egg and salmon mixture over the asparagus and green onion. Top the eggs with the tomato and sprinkle with the Asiago cheese.

Let the frittata cook on the stove for about 3 minutes and then move it to the oven and let it bake for 6-8 minutes or until it is set. Remove from the oven and let it rest a couple minutes before cutting and serving.

Notes:
– Be sure to spray the saute pan or cast iron skillet well with cooking spray so that the eggs don’t stick.
– If you want the top of the frittata to be more golden brown turn on the broiler for a couple minutes at the end of the bake time.
– The frittata may be served immediately or at room temperature. It also reheats nicely for leftovers.