Crunchy Golden Parmesan Crusted Asparagus and Sweet Onion Frittata

Crunchy Golden Parmesan Crusted Asparagus and Sweet Onion Frittata

Maria Helm Sinskey

Maria Helm Sinskey

October 23rd, 2017

https://simplefeast.com/chefscatalog

Crunchy Golden Parmesan Crusted Asparagus and Sweet Onion Frittata

Serves 4
30 minutes total time
30 minutes active time
Easy, Kid Friendly

Growing up, Sunday nights were omelet nights at my house. My mother shopped several times a week for my large family and oftentimes by Sunday evening the cupboards were close to bare. But we always seemed to have eggs in the fridge, so an omelet or frittata would spring from leftover vegetables and bits of cheese. Today I still find comfort in eggs for dinner.

Ingredients
8 asparagus spears (choose thick spears)
6 large eggs
Kosher salt
2 tablespoons extra-virgin olive oil
1 medium onion, cut into very thin wedges (about 1 ½ cups)
Freshly ground black pepper
1 cup finely grated Parmesan

Directions
Trim the tough ends from the asparagus and discard. Thinly slice the asparagus on the diagonal up to the tips, leaving 1-inch tips.

Whisk the eggs with ¾ teaspoon of salt.

Heat a 10-inch nonstick frying pan or sauté pan over medium-high heat. Add the olive oil followed by the onion. Cook until the onions are wilted and starting to turn golden brown, 3 to 4 minutes. Add the asparagus, toss, and cook until the asparagus is just tender, 2 to 3 minutes. Season to taste with salt and pepper.

Add the whisked eggs to the vegetables in the pan. Let the eggs set for a minute or two and then, using a thin, heatproof spatula, pull the edges to the center and roll the pan from side to side so that runny egg fills the gaps. When the frittata is loosely set, sprinkle the Parmesan evenly over the top. Cover with a lid until the Parmesan starts to melt, about 1 minute. (Lower the heat if the eggs start to brown too quickly.)

Loosen the edges of the frittata. Place a flat plate on top of the pan, and using potholders, carefully invert the pan to transfer the frittata to the plate. Slide the frittata back into the pan to cook on the second side, with the cheese now on the bottom. Continue to cook until the Parmesan is crusted and golden and the eggs are set, about 2 minutes. Reduce the heat if the cheese is starting to brown too quickly and the eggs aren’t finished cooking. (Use the spatula to gently pick up a side and check underneath.)

Remove the pan from the heat, loosen the edges with the spatula, and invert, Parmesan-side up, onto a serving plate. The Parmesan crust will soften the longer the frittata sits.

Serve hot or at room temperature.

This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

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Ingredients

  • 8 asparagus spears (choose thick spears)
  • 6 large eggs
  • Kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, cut into very thin wedges (about 1 ½ cups)
  • Freshly ground black pepper
  • 1 cup finely grated Parmesan
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