Ingredients
- 6 large eggs
- 1 cup fresh asparagus, trimmed and cut into bite-sized pieces
- 1/2 cup shredded cheddar cheese or crumbled feta
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Fresh thyme or chives, for garnish
- 1 tablespoon olive oil
Instructions
- Prep your ingredients: Start by trimming the asparagus and cutting it into bite-sized pieces. Mince a couple of garlic cloves, and thinly slice half an onion.
- Sauté the vegetables: In a large oven-safe skillet, heat a tablespoon of olive oil over medium heat. Add the sliced onion and garlic, cooking until fragrant and translucent, about 2-3 minutes. Toss in the asparagus and cook until tender and vibrant green—this will take roughly 4-5 minutes.
- Whisk the eggs: In a bowl, whisk together 6 large eggs, seasoning them with salt and black pepper for flavor. Optionally, add a splash of milk or cream for a creamier frittata.
- Combine everything: Pour the egg mixture over the sautéed veggies in the skillet. Gently stir to combine, making sure the asparagus is evenly distributed.
- Add cheese: Sprinkle cheese across the top—this is where you can get creative!
- Cook and bake: Reduce the heat to low and cover the skillet with a lid. Let it cook for about 5-7 minutes, until the edges start to set. Then transfer the skillet to a preheated oven at 375°F (190°C) for an additional 10-12 minutes or until the center is firm and the top is golden.
- Cool and serve: Allow your frittata to cool for a few minutes before slicing it into wedges. Serve warm or at room temperature with a fresh salad on the side.
Notes
Ideal for meal prep; can be served warm or at room temperature. Pairs well with a fresh arugula salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian