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Spring Onion & Asparagus Frittata

Spring Onion & Asparagus Frittata

By Ava Wong
0’ Prep time
30’ Cook time
30’ Total time
157 Calories
6 Serving

Summary

If you have roughly 30 minutes to spend in the kitchen, Spring Onion & Asparagus Frittata might be an awesome gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. One serving contains 138 calories, 10g of protein, and 8g of fat. This recipe serves 6. For $1.41 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. A mixture of spring onions, coconut oil, basil, and a handful of other ingredients are all it takes to make this recipe so yummy. Not a lot of people really liked this hor d'oeuvre. It can be enjoyed any time, but it is especially good for Spring. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 55%. This score is pretty good. Similar recipes are Spring Frittata With Asparagus & Radishes, Spring Onion And Greens Frittata, and Spring onion and feta frittata.
Ava Wong 0 Followers

Step by Step

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Step 1

Preheat your oven to 425 degrees. Heat the coconut oil in a large oven-safe pan or cast iron skillet over medium heat. When the oil is hot, add the onions, a pinch of salt, a pinch of pepper, and 1/4 tsp of the dried basil. Cook, stirring occasionally, until the edges of the onions begin to turn golden and caramelize (about 8-10 minutes).
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Step 2

While the onions are cooking, steam the asparagus until tender and bright green. This took me about 5 to 7 minutes. Set the asparagus aside when done. This can be done ahead of time if needed.
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Step 3

In a large bowl, whisk together the eggs with a good pinch of salt and the rest of the dried basil until the eggs are lighter in color and have gained a bit of volume.
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Step 4

When the onions are nice and caramelized, spread them out in an even layer in the bottom of your pan. Making sure the heat is on medium, pour in the egg mixture. Once the edges of the frittata are set, arrange the asparagus on top of the eggs (you can do this in any way you like). Carefully place the frittata in the oven. Bake it in the oven until the top is puffed and set, about 8 to 10 minutes. Cool the frittata slightly before serving or moving to a plate or platter. It should slide out of the pan easily. Serves 6 to 8.

Ingredient

  • egg
    egg
    8
  • spring onions
    spring onions
    2 smalls
  • dried basil
    dried basil
    0.5 teaspoons
  • coarse sea salt
    coarse sea salt
    6
  • bell pepper
    bell pepper
    6
  • coconut oil
    coconut oil
    1 tbsp
  • asparagus
    asparagus
    1 bunch

Nutrition Facts

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