Serves: 2–4 • Time: ~20 min

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6 large eggs

1 small bunch asparagus (~1 cup), trimmed and cut into 1–2 inch pieces

~3–4 oz Fiorella di Tomini Champignon Hofmeister, cut or torn into small chunks

1 small shallot or ½ onion, finely sliced (optional but adds flavor)

2 tbsp olive oil or butter

Salt & freshly cracked black pepper

Fresh herbs for garnish (chives, dill, or parsley)

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1. Heat the olive oil (or butter) in an oven-safe skillet over medium heat. Add the shallot and sauté 2–3 min until soft.

2. Add the asparagus and cook 3–4 min until bright green and just tender.

3. Whisk the eggs: In a bowl, whisk the eggs with a pinch of salt and pepper.

4. Assemble the frittata: Pour the eggs into the skillet over the asparagus. Gently swirl the pan to spread them evenly.

5. Nestle the chunks of tomini evenly across the top (don’t mix them in — let them melt into creamy pockets).

6. Cook gently: Reduce heat to low and cook 4–5 min until the edges are set but the center is still a little soft.

7. Finish under the broiler: Transfer the skillet to the oven and broil for 1–2 min until the top is puffed, golden, and fully set.

8. Let it cool for 2 min, slice into wedges, and top with fresh herbs. Serve warm or at room temp with crusty bread or a simple salad.

9. Drizzle with a little lemon oil or sprinkle lemon zest on top before serving — it makes the asparagus pop