or red vine-ripened tomatoes cut into 1/2" dice
1 tsp. chopped fresh oregano
1/2 tsp. minced garlic
3 eggs, lightly beaten
1 Tbs. freshly grated Parmigiano-Reggiano
In a bowl, combine tomatoes, garlic, olive oil, salt and pepper. In a medium pot two thirds full of water, add 1 Tbs. salt and the asparagus; cook until bright green and slightly tender, 2-3 min.; drain. Slice asparagus tops into 2" pieces, bottoms into 1/4" pieces. Cut potato into 1/4" pieces. In a bowl, combine eggs, asparagus bottoms, potato, salt, pepper, Parmigiano-Reggiano and oregano. In an individual frittata pan over medium heat, lightly oil wells. Divide egg mixture among wells. Cook, using a fork to life edges up while tilting pan to let uncooked eggs run underneath. When frittatas are nearly set, 3-4 min., turn them over and cook until done, 2-4 min. more. Serve frittatas with tomatoes and garnish with asparagus tops. Serves 2-4.