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Spring onion and asparagus frittata
Recipe courtesy of Sweet Miscellany
- 2 small/medium spring onions, tops trimmed and sliced
- 1 tbsp coconut oil or Earth Balance coconut spread
- 1/2 tsp crushed dried basil, divided
- sea salt
- 8 eggs (free range if possible)
- 1 bunch of asparagus, woody ends trimmed
- Preheat your oven to 425 degrees. Heat the coconut oil in a large oven-safe pan or cast iron skillet over medium heat. When the oil is hot, add the onions, a pinch of salt, a pinch of pepper, and 1/4 tsp of the dried basil. Cook, stirring occasionally, until the edges of the onions begin to turn golden and caramelize (about 8-10 minutes).
- While the onions are cooking, steam the asparagus until tender and bright green. This took me about 5 to 7 minutes. Set the asparagus aside when done. This can be done ahead of time if needed.
- In a large bowl, whisk together the eggs with a good pinch of salt and the rest of the dried basil until the eggs are lighter in color and have gained a bit of volume.
- When the onions are nice and caramelized, spread them out in an even layer in the bottom of your pan. Making sure the heat is on medium, pour in the egg mixture. Once the edges of the frittata are set, arrange the asparagus on top of the eggs (you can do this in any way you like). Carefully place the frittata in the oven. Bake it in the oven until the top is puffed and set, about 8 to 10 minutes. Cool the frittata slightly before serving or moving to a plate or platter. It should slide out of the pan easily. Serves 6 to 8.