An easy asparagus frittata that is so easy & so delicious!! 
An asparagus frittata is an amazing option for a healthy and filling breakfast or brunch dish. As soon as there’s a week of warm, spring weather, asparagus starts sprouting in the garden. It comes in fast and furious for us! Now, I know that when you hear frittata, you might think, “that sounds so fancy” aka, difficult.
Frittatas are actually simple to make! Cheesy eggs and seasonal asparagus combine in a frittata that’s perfect for breakfast, lunch and/or dinner! Once you have one frittata, keep in mind that you can mix it up with different veggies for your next one.
Ingredients
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- 12 oz of asparagus
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- 2 shallots
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- 2 tbsp olive oil
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- 8 large eggs
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- 2 tbsp milk
- 1/2 cup shredded Gruyere cheese
Steps
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- Remove the thick and woody ends from the asparagus. Cut the asparagus in half lengthwise and dice the shallots.
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- Heat olive oil in a 10 inch nonstick skillet.
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- Saute the asparagus bottoms and shallots until asparagus blisters and shallots are translucent.
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- Season with salt and pepper. (in moderation)
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- While asparagus cooks, whisk the eggs and milk together in a large bowl.
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- Pour the egg over the asparagus-shallot mixture and reduce the heat to low.
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- Place the asparagus tops around the frittata like spokes on a wheel.
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- Top with the Gruyere cheese.
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- Cover the skillet and cook until eggs are cooked through – about 15 minutes.
- Flip the frittata on a large plate and cut into slices.
