Tomato and Asparagus Frittata

-6 large eggs
-2 T milk
-1/2 tsp salt
-1/4 tsp freshly ground black pepper
-1 tsp olive oil
-1Tbsp. butter
-12 oz asparagus, trimmed and cut into 1/2 inch pieces
-1 tomato, seeded and diced
-3 oz. fontina cheese, cubed

In a medium bowl, whisk eggs, milk, salt and pepper to blend. Set aside. In a 9.5 inch diameter nonstick (I use cast iron) skillet, heat oil and butter. Add asparagus and saute' til crisp-tender, about two minutes. Add the tomato and saute' two minutes longer. Pour the egg mixture over the asparagus mixture and sprinkle cheese over. Cover and cook over medium -low heat until the frittata is almost set but the top is still runny (about two minutes). Place the skillet under the broiler until the top is set and golden brown, about 4 minutes.

Option, top with fresh parsley.