Asparagus Frittata with Cheddar and Thyme

This is a great way to celebrate the first asparagus of the season, which I am very much hoping to see at the farmers market tomorrow. If you skip the potatoes, you can use a bit more asparagus.

¼ cup olive oil (2 Tbsp + 2 Tbsp)
4 cloves garlic, minced
1 medium onion, chopped
2 medium red potatoes, cubed (about 12 ounces; optional)
1 medium bunch asparagus (about 6 ounces), in 1-inch lengths
1 tsp dried thyme
1 tsp salt
Freshly ground black pepper to taste
4 large eggs
½ cup milk
1 ½ cups shredded medium or sharp cheddar cheese

Preheat the oven to 375°.

Heat 2 Tbsp of the olive oil in a large ovenproof skillet. Add the garlic and onion and sauté for 1-2 minutes. Add the potatoes, if using, and lower the heat to medium. Sauté, stirring frequently to prevent sticking, until the potatoes are tender, about 10-15 minutes. To speed the cooking process a bit, cover the skillet when not stirring. If not using potatoes, sauté just until the onions are translucent.

Add the asparagus, thyme, salt, and pepper to the skillet and sauté until the asparagus is tender but still a bit crisp, about 2-3 minutes.

Remove the potato and asparagus mixture to a bowl. Clean out the skillet, dry it, and coat it with the remaining 2 Tbsp of olive oil.

In a small bowl, beat the eggs and milk together. Stir in the cheddar.

Add the egg mixture to the potato mixture. Pour the combination into the freshly oiled skillet. Spread the vegetables and egg around to make sure everything is evenly distributed.

Bake the frittata for 30-35 minutes, until the egg is cooked through.

Serve hot or at room temperature.

Serves 3-4.