This is a special time of year when all my favorite items are available at the farmers market. The last of the asparagus is still available, the tomatoes are creeping in and there is an abundance of beautiful eggs with bright orange yolks. Don’t even get me started on the bounty of herbs. But it’s hot – and I don’t feel like cooking much or eating heavy things.

This recipe comes together in just about 30 minutes – and is hands off for 20 of those minutes. It’s perfect for anytime of day – I made this for dinner one night and ate the cold leftovers for lunch. As always, customize! Play around with the cheeses, omit the tomatoes, whatever. Just get to the market and see what’s there.

1 very small red onion or shallot, thinly sliced
1 small bunch asparagus, ends trimmed and cut into 1/4″ pieces
2 tomatoes, seeded and diced
6 large eggs
2 tablespoons milk
2 tablespoons fresh basil, minced
1 cup feta, crumbled
1/2 cup grated Parmesan
Olive oil
Sea salt
Freshly ground black pepper

1. Heat the oven to 350.

2. Drizzle a tablespoon of olive oil in a medium oven-proof skillet set over medium heat. Add the onions and sauté for a few minutes til tender. Stir in the tomato and asparagus and cook until just tender – about two minutes. Season with a little salt.

3. While the vegetables are cooking, whisk together the eggs, milk, feta and basil with a pinch of salt and pepper.

4. When vegetables are ready, pour egg mixture into the skillet and let sit (without stirring!) til the eggs and cheese start to set – just about three minutes.

5. Transfer the pan to the oven and bake the frittata for 20 minutes – til puffed and solid looking. Sprinkle with Parmesan and bake for another few minutes til the cheese is melted. Cut into wedges and serve.