Asparagus have been spotted at the grocery store, meaning one thing: Spring is coming. I couldn't resist buying some. I usually like to roast asparagus with oil and garlic and serve with an over easy egg, but this time I was thinking a little more fancy, like a frittata, one I would easily pay $9 for at Sunday brunch.
Frittatas are a one pan wonder and keep in the fridge for a few days pretty well. For dinner, I had the frittata as is, but then for breakfast I chopped up a little of it and wrapped it in a tortilla for a quick breakfast burrito.
This is an easily adaptable recipe, you can fill it with your favorite in-season vegetables and herbs, here is how I made mine:
Asparagus & Caramelized Onion Frittata
3 tablespoons extra virgin olive oil, plus more
1 onion, chopped
1 tablespoon minced garlic
1 red bell pepper, chopped
1 pound asparagus, bottoms trimmed, cut into 1-inch pieces
1 teaspoon salt, or more to taste
1 teaspoon crushed red pepper flakes, or more to taste
2 teaspoon dill
2 egg whites
3 tablespoons grated cheese
1. Saute onion and garlic in oil in a large pan for about 5 minutes, until caramelized. Add red bell pepper and asparagus, continue to cook for about 8 more minutes, or until vegetables are tender. Add more oil if necessary. Season with salt, pepper and dill.
2. Whisk together eggs, 3 tablespoons water and cheese. Add to pan, covering everything as evenly as possible.
3. Cook at medium heat for about 4 minutes. When frittata has solidified, place an inverted dish over the pan and turn the pan upside down in one motion. Slide frittata back into pan and cook the other side about 3 minuted until done.
Transfer onto a plate and serve