Asparagus Frittata

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Asparagus Frittata has been a family favourite for Christmas brunch for years. Everyone enjoys the beautiful look of it, not to mention the delectable savory taste. I have always enjoyed using it as the centrepiece of the brunch because it finishes in the oven while I put the finishing touches on the table and other specialties of the festive family meal.

Ingredients

  • 2 teaspoons olive oil
  • 1 small yellow onion, or two small shallots, thinly sliced
  • 1/2 teaspoon salt
  • 1 pound asparagus, tough ends snapped off, spears cut diagonally into 1‐inch lengths
  • 4 to 6 large (preferably organic, free range) eggs, lightly beaten
  • 1 cup shredded raw organic (Imported) Gruyere or (Domestic) Swiss cheese

Directions

  1. Preheat oven to 450 degrees
  2. Gently heat olive oil into a 10‐inch oven‐proof frying pan over medium high heat.
  3. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes.
  4. Add asparagus, reduce heat to medium‐low, and cook, covered, until the asparagus are slightly tender, 6 to 8 minutes.
  5. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes.
  6. Sprinkle cheese over eggs and put in oven to bake uncovered until eggs are set and cheese is melted and browned, about 5 to 7 minutes. (You may want to turn on the broiler during this baking time, to better brown the top.)
  7. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.

Original recipe available on GoodFood.com.

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Lin Hardick

About Lin Hardick

Lin Hardick is a teacher, food writer and recipe developer, passionate about the health benefits, as well as the pitfalls, of the standard Western diet. "I have very definite ideas about what good food must be. Food brings people together. GOOD FOOD must look good; it must taste good; and, most importantly, it must be good for you. Enjoy." Learn More