asparagus frittata

May 3, 2012


I can rap every single line of Gangsters Paradise.
I can probably beat you in a mean game of Balderdash. 
I can bear my naked legs with a dress proudly even though my paleness startles young children. 
I can nearly snuggle my cocker's face right off. 
I can fully recite "The New Colossus" on demand.
I can make a frittata and eat it for breakfast, lunch and dinner.  Yes, I can certainly do that.


Perfect for anytime, this is such a fun dish to make and I think it's just about the most gorgeous thing I've ever laid eyes on.  For my frittata, I used thinly sliced onion and fresh asparagus, farm-fresh eggs and a non-dairy cheddar cheese on top.  I was so pleased with the results, I'm already planning the farmers' market veggie to feature on my next go'round.


And may I not-so-subtly suggest to you that this is a great mother's day brunch idea...wink. wink?  You're welcome.  No bigs. 


Asparagus Frittata 

gluten-free, dairy-free

2 teaspoons olive oil
1/2 medium yellow onion, thinly diced
1/2 teaspoon salt
1/4 teaspoon course ground pepper
1/2 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
4 large eggs, lightly beaten
1 cup shredded Daiya Shredded Cheddar (or regular shredded cheddar)
fresh green onion, chopped
  1. Heat olive oil in a cast iron skillet over medium-high heat. 
  2. Add onions and salt and cook until onions are softened, about 3 minutes. 
  3. Add asparagus, reduce heat to medium-low, and cook until the asparagus is slightly tender, 6 to 8 minutes. 
  4. Pour eggs over the top and cook until almost set but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.
  5. Sprinkle cheddar over the top and put it under the broiler until cheese is melted and lightly browned, about 3 to 4 minutes. 
  6. Cut frittata into wedges and serve.