Tonight I made the three of us another simple meal. I found a recipe in the July/August issue of Cooking Light called Tomato-Asiago Frittata and made it for dinner tonight.

Preheat broiler to high.

Combine 2 tablespoons of half-and-half, 2 teaspoons of chopped fresh thyme, 1/2 teaspoon of kosher salt, 1/4 teaspoon of freshly ground pepper, and 6 large eggs in a large bowl, stirring well with a whisk.

Heat a medium ovenproof skillet over medium heat. Add 2 teaspoons of olive oil to the pan and swirl to coat. Add 1/2 cup of thinly sliced shallots and sauté for 3 minutes or until translucent. Add the egg mixture to pan and cook 5 minutes or until eggs are partially set. Sprinkle with about 1/4 cup of shredded asiago cheese. Arrange 1 1/2 cups of halved grape tomatoes over egg mixture. Sprinkle the remaining cheese over the top. Place pan in oven and broil for 2 to 3 minutes or until top is lightly browned and eggs are set. Remove pan from oven. Cut the frittata into edges. Garnish with a few thyme sprigs, if desired.

We enjoyed this meal with a simple salad that was made with some lettuce greens and cucumber. It was a light and tasty meal! Great for hot summer day.