Spring makes me think of young spears of asparagus and fresh eggs from happy hens. I bought some of each at the farmers market on Sunday and made this great sunday brunch frittata.
There's a lot of asparagus in this dish, and not very many eggs. The green flavor shines, but I did dampen it a bit with some aged gruyere - I thought this was a great combination. But a milder cheese, or even no cheese at all, would be fine too.
Leftovers were great for lunch during the week as well.
Asparagus Frittata
1 lb asparagus
1/2 tbsp olive oil
1/2 cup thinly sliced onion
1/2 tsp salt
4 eggs, lightly beaten
1 cup shredded gruyere
Snap tough ends off asparagus spears and cut the rest into 1-inch lengths.
Pour oil into a warmed 9-inch cast iron skillet over medium-high heat. Add onion and salt. Cook about 3 minutes until onion is softened but not browned, stirring occasionally.
Stir in asparagus, reduce heat to medium-low. Cover and cook 6-8 minutes until asparagus is just tender. Pour in eggs and cook until they are almost set but still runny on top, about 5 minutes.
Sprinkle cheese over top and broil until cheese is melted and browned, 3-4 minutes.
Serve in wedges.
Serves 6-8
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