Mother's Day is right around the corner and what better way to celebrate your mother than a delicious homemade meal! This frittata is simple and quick to make and uses one of my favorite spring foods: asparagus.
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2 spring onions, white and green parts thinly sliced
1 pound asparagus, trimmed and cut into 1.5 inch pieces
8 large eggs
1/2 teaspoon salt
pepper to taste
Butter or other fat for cooking vegetables and greasing cast iron skillet
- Heat butter or fat of choice in a skillet over medium heat. Add onions and cook, stirring frequently, until soft and translucent, about 5 minutes. Remove cooked onions from pan and set aside.
- Add more butter to your skillet and cook asparagus until crisp tender and bright green, about 5 minutes. Remove cooked asparagus from pan and set aside.
- Add eggs, salt, and pepper to a large bowl and whisk thoroughly.
- Add cooked onions and asparagus to the beaten eggs and mix until everything is evenly distributed.
- Grease a cast iron skillet with butter, lard, coconut oil or other fat and heat over medium high heat. Add egg and vegetable mixture to the hot skillet and turn heat down to medium low. Cook until the edges of the frittata are set and pull away from the skillet, about 10 minutes. The center of the frittata will still be liquid at this point.
- Set your broiler to low and place the skillet directly under the broiler. Cook until the frittata is cooked through and the top is golden brown, about 3-5 minutes. Watch closely during this stage to make sure that the frittata doesn't accidentally burn.
- Remove frittata from oven, allow to cool slightly, slice, and serve. I like to cut mine into 8 slices.