Asparagus and Sun-dried Tomato Frittata

When I grow up I want to be Diane Lockhart.

Any The Good Wife fans reading this?  If not, let me give you a simple introduction to Christine Baranski's illustrious lawyer Diane Lockhart.

She's a BAMF.

The woman knows how to accessorize.

I am now looking forward to law school purely so I can become a Diane Lockhart prototype with the perfect swooping hair and powersuits.  Future planned.  Bam.

On a completely unrelated note, I made a frittata this week that was so good that I literally ate it for every meal one day.  I am going to go all hyperbolic here and say that it is the best frittata that I have made.

Yes, I do realize that I say this about every frittata that I make.

But this time I rrreeaallllyy mean it.

Asparagus and Sun-dried Tomato Frittata 

Ingredients:

1/2 bunch asparagus

1 link sun-dried tomato sausage (cooked)

6 eggs

2 tbsp milk

1/4 cup, plus 2 tbsp parmesan cheese

Directions:

In a mixing bowl combine the eggs, milk and 1/4 cup cheese.

Chop the asparagus and saute in olive oil for 5-8 minutes, until tender.  Remove from pan and add the sausage, sauteing until seared.  Add the asparagus and egg mixture.  Cook until the bottom is cooked but the top is still slightly runny, 10-15 minutes.  Sprinkle remaining 2 tbsp of cheese and put in the broiler for 5 minutes, or until the top is browned.

Serve with a side salad.

And eat.

The end.