Asparagus Frittata

You know spring has arrived when the fresh, locally grown asparagus starts popping up at the farmers’ markets!

I anxiously await asparagus season every year. Asparagus is only harvested for a few short weeks so we try to make the most of it while we have it readily available. I usually just roast it with a bit of sea salt and olive oil and a sprinkle of parmesan at the end but it is also great in egg dishes. And you know how I love my eggs. I’m also trying to incorporate vegetables into my breakfast so I’m all about finding a recipe that will make great leftovers.

This recipe has been in my binder for years but I don’t think I’ve ever made it. Yesterday when I saw those gorgeous light green stalks of fresh, local, organic asparagus at my whole foods mart, I actually squealed. Yes I did! Another mom was there and the both of us were like kids in a candy store over that asparagus. I bought almost 3 pounds.

Note to self: plant asparagus in the garden next year.

I was planning to make Lydia’s Chard and Bacon Quiche this week, but the second I saw that asparagus I knew what we were having for dinner:

Asparagus Frittata

Start by melting butter over medium-low heat in a 10-inch cast iron (or ovenproof) frying pan. Be careful not to let it brown. Add sliced onions and a sprinkle of salt and cook slowly until onions are soft. Stir it around to make sure they cook evenly, this takes 3-5 minutes.

Meanwhile, slice asparagus and add asparagus to the pan and cook, covered, until the asparagus are barely tender, maybe 5 minutes or so.

While that’s getting happy, crack 6 eggs into a glass pitcher or bowl.

And shred some cheddar cheese.

Whisk the eggs and about 3/4 of the cheese together and pour into the onion/asparagus mixture. Cook until almost set, but still runny in the middle.

Sprinkle with remaining cheese.

Place it under the broiler for a few minutes.

When it’s puffy and golden brown on top, remove from the oven.

Serve warm or at room temp. Here’s a printable recipe for your convenience!

Asparagus Frittata
Recipe Type: Eggs, Breakfast
Author: Jo-Lynne Shane
Prep time:
Cook time:
Total time:
Serves: 6
The perfect frittata for springtime when asparagus is fresh and young.
Ingredients
  • 2 Tablespoons butter
  • 1 small onion, thinly sliced
  • sea salt to taste
  • 1 pound (or so) fresh (preferably organic) asparagus, tough ends snapped off, cut diagonally into 1-inch lengths
  • 6 pastured eggs, lightly beaten
  • 1 cup shredded Gruyere or Swiss cheese
Instructions
  1. Melt butter over medium-low heat in a 10-inch cast iron (or ovenproof) frying pan. Be careful not to let it brown. Add the onions and salt and cook slowly until onions are soft. Stir it around to make sure they cook evenly, this takes 3-5 minutes.
  2. Meanwhile, slice asparagus. Then add asparagus to the pan and cook, covered, until the asparagus are barely tender, maybe 5 minutes or so.
  3. Crack 6 eggs into a glass pitcher or bowl.
  4. Whisk eggs and about 3/4 of the cheese together and pour into the onion/asparagus mixture. Cook until almost set, but still runny in the middle.
  5. Sprinkle with remaining cheese and pop it into the oven on broil for 2 or 3 minutes.