A quick and easy recipe to whip up for a savory, protein-rich meal for any occasion or time of day or night. I served this frittata tonight with a mixed lettuce salad with sliced tomato and pickled beets drizzled with a vinaigrette.
2 teaspoons Olive Oil
1 large Onion, thinly sliced
1 pound (bunch) of Asparagus with thick stems snapped off, then cut diagonally into 1" lengths
6 large Eggs, beaten
1/3 cup shredded Mozzarella Cheese
1/3 cup shredded White Cheddar Cheese
1/3 shredded Parmesan Cheese
Herbs* and Paprika (optional)
*Cilantro, Italian Herb Blend, etc.
Drizzle olive oil in to a deep 10"-12" ovenproof frying pan.
Over medium-high heat for about 3 minutes, sauté onion rings
with salt until onion is soft, but not browned.
Reduce the heat to medium-low heat and add the asparagus,
and cook covered until asparagus is just tender for about 7 minutes.
Pour in the egg mixture and cook for about 3 minutes,
until the eggs are almost cooked but still a bit runny on top.
Sprinkle the cheeses and paprika over the egg mixture and
broil for another 4 minutes, until the cheeses are melted
and slightly browned on top.
Remove from the oven and slide the frittata onto a platter.
Cut into wedges and serve with a fresh salad or selection of fruits.