How much better could Saturday morning get after being out in the chill and frost, taking pictures and working up an appetite? Finding enough cherry tomatoes that survived the last several frosty days – hidden underneath the vines – to use for a breakfast frittata! And dill!
My sister’s fresh eggs were waiting in the fridge – along with some asiago cheese. Black olives, red onion and a little salt and pepper were the only other necessary ingredients. Well, other than butter!
Frittatas are such lovely works of art – similar, but every one completely individual and different in its own way! Saute chopped onion in a couple tablespoons of butter in a skillet. Break 5 or 6 eggs into a bowl. Add a little salt and pepper and whisk! Add the eggs into the skillet. Add tomatoes, chopped black olives, fresh dill and thyme. Cook until the bottom is golden brown. Remove skillet from heat and add shredded asiago cheese. Place under the broiler in your oven until the cheese is melted and eggs are set. Prepare yourself for one great breakfast – especially if it’s shared with someone you love! Enjoy!