Asparagus Frittata has been a family favourite for brunch for years, especially for Christmas. 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 family meal.
Asparagus Frittata Recipe
Serves 3 to 4
- 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 organic, free range eggs, lightly beaten
- 1 cup shredded raw organic (Imported) Gruyere or (Domestic) Swiss cheese
- Preheat oven to 450 degrees
- Gently heat olive oil into a 10‐inch oven‐proof frying pan over medium high heat.
- Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes.
- Add asparagus, reduce heat to medium‐low, and cook, covered, until the asparagus are slightly tender, 6 to 8 minutes.
- Pour in eggs and cook until almost set, but still runny on top, about 2 minutes.
- 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.)
- Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.