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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. 
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
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.