3 tablespoons unsalted butter, divided
½ cup yellow onion, small-diced
1 medium garlic clove, thinly sliced
1 bunch asparagus, cut into 1-inch pieces or smaller, equal to 1 ½ cups (save the woodier bottom ½ to 2/3 of the stalk for use in soup)
8 large eggs, beaten
½ cup Parmigiano-Reggiano cheese, grated
1 tablespoon fresh thyme, leaves only
1 teaspoon kosher salt
½ teaspoon black pepper
In a 10-inch non-stick saute pan, cook the diced onion and sliced garlic in 2 tablespoons of butter over medium-low heat until translucent, about 5 minutes. Add the asparagus and remaining tablespoon of butter and continue cooking for 2 minutes, stirring occasionally, until asparagus just begins to soften.
In a large mixing bowl, stir the beaten eggs, cheese, thyme, salt and pepper until combined. Add mixture to the pan with the vegetables and cook for 4 to 5 minutes over medium-low heat, without stirring. Use a spatula to gently lift around the edges, which should be evenly golden brown in color when ready.
Remove pan from burner and place in the oven to broil for about 1 to 2 minutes until the top is a light golden brown. Remove and gently slide frittata onto serving plate. Cut into wedges and serve.
- To ensure even cooking, keep any cut ingredients around the same size.
- Use any fresh herbs on hand, including parsley, tarragon, chives or even basil
- Play around with other flavor combinations like smoked salmon, chives and dill, or bacon with roasted red peppers and mushrooms.
- Substitute shallots or scallions for the onion.
- For breakfast, serve with fresh fruit, toast and good coffee; for brunch, lunch or dinner add a light salad and/or soup.
- Wrap any leftovers in plastic wrap and refrigerate for 1 to 2 days. Reheat before serving.