You know spring has arrived when the fresh, locally grown asparagus starts popping up at the farmers’ markets!
I anxiously await asparagus season every year. Asparagus is only harvested for a few short weeks so we try to make the most of it while we have it readily available. I usually just roast it with a bit of sea salt and olive oil and a sprinkle of parmesan at the end but it is also great in egg dishes. And you know how I love my eggs. I’m also trying to incorporate vegetables into my breakfast so I’m all about finding a recipe that will make great leftovers.
This recipe has been in my binder for years but I don’t think I’ve ever made it. Yesterday when I saw those gorgeous light green stalks of fresh, local, organic asparagus at my whole foods mart, I actually squealed. Yes I did! Another mom was there and the both of us were like kids in a candy store over that asparagus. I bought almost 3 pounds.
Note to self: plant asparagus in the garden next year.
I was planning to make Lydia’s Chard and Bacon Quiche this week, but the second I saw that asparagus I knew what we were having for dinner:
Asparagus Frittata
INGREDIENTS:
- 2 Tablespoons butter
- 1 small onion, thinly sliced
- sea salt to taste
- 1 pound (or so) fresh (preferably organic) asparagus, tough ends snapped off, cut diagonally into 1-inch lengths
- 6 pastured eggs, lightly beaten
- 1 cup shredded Gruyere or Swiss cheese
INSTRUCTIONS:
Melt butter over medium-low heat in a 10-inch cast iron (or ovenproof) frying pan. Be careful not to let it brown. Add the onions and salt and cook slowly until onions are soft. Stir it around to make sure they cook evenly, this takes 3-5 minutes.
Meanwhile, slice asparagus. Then add asparagus to the pan and cook, covered, until the asparagus are barely tender, maybe 5 minutes or so.
While that’s getting happy, crack 6 eggs into a glass pitcher or bowl.
And shred the cheese.
Whisk eggs and about 3/4 of the cheese together and pour into the onion/asparagus mixture. Cook until almost set, but still runny in the middle.
Sprinkle with remaining cheese.
And pop it into the oven on broil for 2 or 3 minutes.
When it’s puffy and golden brown on top, remove from the oven.
Serve warm or at room temp.
Find more great recipes at the Tasty Tuesday recipe carnival at Balancing Beauty and Bedlam, and you should also check out Real Food Wednesday at Kelly the Kitchen Kop for more real food recipes and tips and tricks.
I have asparagus in my fridge right now because it was on sale for a ridiculously good price. I generally end up sauteing with some olive oil and sprinkling it with S&P but this recipe sound delish! I think I know what I’m doing with it instead!
And…your oven broil photo is fabulous!
why thank you, I was rather proud of that.
Looks yummy. I never made one before .. I usually do quiche looks way easier.. guess who is making a fritata this week.. thanks
Oh yum! I am definitely trying this one. My husband has gone low-carb recently, so this will be perfect. Thanks!
Wow.. this looks delish! I’m also impressed both with the quality of your oven photo.. and how CLEAN your oven is!
YUM.
I’m definitely gonna have to try this!
Also, asparagus takes a year to fully mature after planting. (and that’s if you buy a one-year-old plant apparently). So you should buy some this year and plant it so you have it next year! I learned this from my neighbor after mentioning I wanted asparagus in my garden, I was bummed. I guess it comes up on it’s own after you plant it though – it lasts for years!
Oooh, looks so good.
Looks so delicious! What kind of camera do you use?
Thanks! I have a Nikon D7000.
My parents are coming into town on Saturday and this is going on our menu. Probably a lunch. The husband doesn’t swoon over egg dishes that aren’t eaten within a tortilla so better when he’s not here
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Unrelated question, sortof, what book/ cookbook should I start with when considering gluten free?
I’m even more excited to try this now that I actually read through the whole recipe! I just got a cast iron double dutch oven for my birthday and am giddy for reasons to use it.
I don’t have a gluten free cookbook. I just substitute with gluten free products (like you can get GF bread crumbs so you can still make cheese sauce and gravy and bread your chicken breasts – things like that.) Otherwise, I just try to stay away from most grains. I feel better with fewer carbs.
The best book I’ve read is Primal Body–Primal Mind. It’s not so much about being GF, but GF is a part of her philosophy. She is also very anti carb and anti sugar but I’ve noticed that when I let the carbs creep back in, I gain weight and feel bloated so I’m trying to cut back.