Asparagus & Spring Onion Frittata
Anytime I think about Easter I always think back to the time that my Mom went above and beyond on her scavenger hunt one year. She had my sister and I running around our home town (Balboa Island) and had our friends and neighbors in on it. Oh, and did I mention that we were both in high school when this happened?
That story always makes me smile and always has me looking forward to this time of year. I'm a huge fan of Easter, but I'm also an even bigger fan of changing seasons (as if I haven't mentioned that a hundred times already). This year, we won't be home with family for Easter, instead we're headed to Zion to celebrate Spring! Both of us have been itching to get to Zion and are super excited for some hiking, and our first multi-day camping trip!
If we were home for Easter, I would absolutely be whipping up this frittata for Easter brunch! It's full of spring produce, like asparagus and spring onions, and the perfect for feeding a crowd. When it comes to holidays, I love nothing more than throwing a bunch of quality ingredients into a pan or skillet and calling it a meal. Easy, delicious, and allows for more time with family and friends!
Serving Size - 4-6 servings
1/2 cup milk of choice (I used unsweetened almond)
1.5 cups chopped asparagus
1/2 cup chopped spring onion, greens reserved for garnish
1/4 cup goat cheese + more for garnish
1 tbsp butter or ghee
1 tbsp olive oil
Salt and pepper
10-12 inch oven safe skillet
1. Preheat oven to 375.
2. In a non-stick oven safe skillet, add the olive oil over medium heat.
3. Once hot, add in the asparagus and cook, stirring frequently. Season with salt and pepper and Cook for about 4-5 minutes.
4. Meanwhile, beat the eggs lightly in a bowl. Mix in the milk and season lightly with salt and pepper.
5. Add in the diced onions and stir to heat, careful not to burn, about 1 minutes.
6. Remove onions and asparagus from pan and set aside. Turn heat to low and add the butter to the pan. Swirl the butter around so the pan is coated.
7. Toss back in the asparagus mixture, top with half of the goat cheese of the goat cheese. Pour in the egg mixture and add in the remaining goat cheese.
8. Pop in the oven and cook for 10-12 minutes, depending on how large your skillet is. Check every 5 or so minutes to avoid rubbery eggs.