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Asparagus Frittata

Photo Credit
zi3000/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
4 servings
Category
Eggs
Course
Main Dish
Special Considerations
Meatless
Preparation Method
Saute
Sources
Yankee Magazine

This Asparagus Frittata is a wonderful way to make a few simple ingredients go a long way. Asparagus is a star in the spring garden, and this recipe offers an easy and delicious way to incorporate the vegetable into your diet.

Try it with fresh asparagus for a truly special treat.

Looking for more ideas to liven up asparagus? Check out our recipes for Spring Risotto and Asparagus Hummus!

Ingredients
9 spears pencil-thin asparagus
3 tablespoons olive oil
1 large red onion, cut into 1/4-inch-thick slices
Pinch sugar
3/4 teaspoon kosher or sea salt, plus extra for water
3/4 cup Parmigiano–Reggiano cheese, coarsely grated
1/2 teaspoon freshly ground black pepper
6 large eggs, lightly beaten

Instructions

  1. Wash and trim asparagus. Cut into 3/4-inch lengths. Cook in boiling, salted water until tender, 3–4 minutes. Drain asparagus and submerge in ice water to stop cooking. Set aside.
  2. In a medium-size oven-safe skillet, heat olive oil over moderate heat. Add onion, sugar, and salt; reduce heat to medium-low, and cook, stirring occasionally, until onion is golden brown and very tender, about 30 minutes. Remove the onion from the pan with tongs, leaving as much oil in the pan as possible. Let onion sit for 10 minutes, until no longer hot.
  3. In a large bowl, whisk eggs until smooth. Add cheese, pepper, asparagus, and onion. Set the skillet over medium heat. Add egg mixture, stirring briefly to distribute fillings.
  4. Reduce heat to low and let the mixture cook slowly; you should see just a few lazy bubbles popping up around the edges. Cook undisturbed until edges are set, but the middle is still very liquid for about 8 minutes. Meanwhile, preheat your broiler on high.
  5. Transfer the skillet to the oven, positioning it 3–4 inches from the broiler. Cook until the top of the frittata is golden brown, the edges are puffed, and the center is just set (it will jiggle slightly but pop right back after you poke it), about 2 minutes. Don’t overcook it! 
  6. Loosen with a spatula, if needed. Remove to a warmed platter and serve immediately.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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