Asparagus Frittata
Eggs and asparagus are natural flavour companions, and this quick and easy recipe ensures both shine. Ready in thirty minutes, asparagus frittata is perfect for a light meal like brunch or lunch meal prep.
Servings: 8
Ingredients
- 12 eggs
- 2 tbsp sour cream or greek yogurt
- ½ tsp each salt and freshly cracked pepper
- 1 tbsp chives chopped
- ½ cup Parmesan cheese shredded
- 2 tbsp butter
- ½ cup sweet onions or shallots thinly sliced
- 1 lb asparagus ends trimmed and cut into 2" pieces
Instructions
- Preheat oven to 425°
- Whisk eggs with sour cream, salt, pepper, and chives in a large bowl until smooth. Fold in the parmesan cheese and set aside.
- Heat a 10” ovenproof skillet over medium high heat. Add the butter and melt until it foams. Add the shallots/onions and cook, stirring occasionally, until soft and the edges start to brown, 4-5 minutes.
- Add asparagus, toss to coat in the fat, and sautee 3 minutes, stirring occasionally.
- Pour the egg mixture into the skillet, then gently shake the skillet to evenly distribute. Continue cooking over medium heat until the edges are firm, 3 minutes.
- Transfer the skillet to the oven. Bake until the the eggs are puffed but the center is just slightly soft (it will have a slight jiggle to it), 12-14 minutes.
- Remove the skillet from the oven using oven mitts and place it on a cooling rack. Cool at least 5 minutes, or until the edges gently pull from the sides of the skillet.