A Fresh Asparagus Frittata Makes Brunch Better - Chelsea L Allard

Ingredients

• 2 large garlic cloves, minced (about 1 tablespoon)
• ½ large yellow onion, finely chopped
• ½ lb. asparagus, chopped to ¼” pieces
• 3-4 oz grape tomatoes, (a large handful) sliced
• 6 sun-dried tomatoes in EVOO, chopped
• 1 oz container of fresh basil leaves, torn
• 8 large eggs at room temp
• ¼ cup unsweetened non-dairy milk
• 1/2 teaspoon salt
• 10-15 spins of freshly ground black pepper
• Parmigiano-Reggiano, freshly shredded