I know it’s not asparagus season yet, considering we’re still in the middle of the polar vortex, but I couldn’t help myself to test a few new spring recipes.
This frittata is sooo yummy, I literally ate it for breakfast, dinner, late night snack, and again for breakfast the next morning. Mmm! The fresh rosemary makes the flavor really elegant.
It took a little longer than I had expected to bake, so just be patient (to reduce oven time, you could cook the entire frittata in an oven-proof skillet over the stovetop for 3 minutes until partially set before popping into oven – I will update the recipe if I try it this way).
Asparagus and Grape Tomato Frittata
Time: about 45 min
- 8 eggs, preferably pastured
- ¼ teaspoon freshly ground black pepper
- Pinch of Salt
- 2 teaspoons butter
- 2/3 cup diced sweet onion
- 1 bunch asparagus, ends trimmed and chopped into 1-inch pieces
- 1 cup organic grape or cherry tomatoes, halved
- 2 sprigs fresh rosemary, minced
- Butter, for greasing the pan
- Preheat oven to 350⁰F and generously grease a 9- or 10-inch round pie plate or square baking dish with butter.
- Combine eggs, pepper, a pinch of salt, and minced rosemary in a bowl and beat with a fork. Set aside.
- Heat a skillet over medium-high heat. Add 2 teaspoons butter; swirl to coat.
- Add diced onions and asparagus to pan and season with a little pepper; sauté 10 minutes or until softened and lightly browned, stirring occasionally.
- Add asparagus and onion mixture to baking dish. Pour eggs over veggies. Distribute grape tomatoes evenly on top.
- Place pan in oven. Bake at 350⁰F for about 27-28 minutes or until eggs are cooked through and edges are lightly browned (oven times may vary). Remove pan from oven; let stand for a minute or two. Serve.