How did I not know how easy it is to throw together a frittata? I was given some asparagus so thought quiche, but didn’t want to deal with a crust or the added calories. I’ve only tasted a frittata once when a woman brought one to Bible study like 10 years ago. Eggs are some very cheap protein so it seemed like the perfect solution.
I based my recipe on this one. I didn’t have a whole pound of asparagus, but I’ll definitely use more next time. I’ve always got Cheddar on hand, hence the substitution. I was also given like 5 lbs of onions, so I increased the amount of onion and gave it top billing.
Here’s my revised recipe.
Onion Asparagus Frittata
- 2 teaspoons olive oil
- 1 large onion, thinly sliced
- 1/2 teaspoon salt
- 1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
- 4 large eggs, lightly beaten
- 1 cup shredded Cheddar Cheese
Heat oil in an ovenproof skillet over medium high heat. Add onions and salt and cook about 3 minutes until onions are softened. Add asparagus, reduce heat. I cooked it uncovered, but the original recipe says to cover and cook for 6-8 minutes. Add the eggs and cook about 2 minutes. In the meantime, preheat the broiler.
Sprinkle cheese on top and broil 3-4 minutes until cheese is melted and browned.
Add a glass of orange juice and a dollop of Greek yogurt and I’ve got myself a tasty treat for tomorrow’s tea party. Until then, don’t bother me. I’m eating.