Easy Italian Asparagus Frittata #asparagus #frittata #asparagusrecipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Wash the asparagus thoroughly to remove grit, rinsing a few times.

Trim the ends of the asparagus, snapping off the tough parts.

Cut the asparagus into uniform pieces for even cooking.

Transfer the asparagus to a plate.

Chop the small red onion into similar-sized pieces and transfer it to the plate with the asparagus.

In a 9 1/2 inch ceramic frying pan, add 2 tablespoons of extra virgin olive oil and the asparagus.

Set the temperature to low and season the asparagus with 1/8 teaspoon of finely ground sea salt.

Cook the asparagus for about 5 minutes.

Add 1 tablespoon of extra virgin olive oil and the chopped onions to the pan, seasoning with another 1/8 teaspoon of finely ground sea salt.

Cook the onions and asparagus together for about 5 minutes.

In a medium-sized bowl, crack 4 large eggs and add 1/2 teaspoon of finely ground sea salt and 1/4 teaspoon of black pepper.

Whisk the egg mixture until well combined.

Pour the egg mixture over the asparagus and onions in the frying pan.

Cover the pan with a lid and cook on low heat until the eggs begin to set, about 8 minutes.

Once the bottom is set and the top is almost set, carefully flip the frittata using a plate larger than the pan.

Place the lid back on and continue cooking for another 2 minutes until fully cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens