Top | Savory

Asparagus Frittata

(recipe, Anna Conley)


from Half Assed Kitchen


  1. 3 to 4 large eggs, depending on size of your skillet
  2. 1 tsp. butter
  3. Several asparagus spears, tough ends trimmed off
  4. ½ cup cheese of your choice
  5. ¼ cup onion, thinly sliced
  6. Salt and pepper


  1. In a non-stick skillet melt butter.
  2. In a separate bowl, whisk together eggs and cheese.
  3. Pour egg/cheese mixture into skillet. (You want to create a very thin egg layer along bottom of pan, so tip skillet to spread eggs.)
  4. Top with onion slices, asparagus, salt and pepper.
  5. Cook on medium heat until eggs are no longer runny. (You may want to cover it toward the end to help steam the asparagus to doneness).