Ingredients
- 1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
- 4 large eggs, lightly beaten
- 1 cup shredded Gruyere or Swiss cheese
- 2 teaspoons olive oil
- 1 small onion, thinly sliced
- 1/2 teaspoon salt
Directions
1 Heat oil in skillet 10-inch oven over medium-high. Add onions and salt and cook, stirring occasionally, until onions are tender, about 3 minutes. Add asparagus, reduce heat to medium low and cook, covered, until asparagus is just tender, 6-8 minutes. Pour eggs and cook until almost set but still liquid on top, about 2 minutes. While cooking grill, preheat.
2 Sprinkle cheese over eggs and put in the broiler until cheese is melted and browned, about 3-4 minutes. Remove from oven with oven mitts and slide frittata onto a plate to serve. Cut into quarters.
Serves 4.
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