Asparagus Frittata

15 mins active25 mins totalServes 4-6
In our experience, breakfast for dinner (or lunch) is always a winning solution. This frittata is a full meal in one eggy package and gives us a great excuse to highlight asparagus—as long as we still have them!—and makes use of this week's basic technique: caramelizing onions!


8 eggs

½ bunch Asparagus, sliced

½ cup caramelized Onions

1 cup Spinach or Swiss Chard, chopped

¼ lb Sausage, cut into pieces

2 tbsp Olive Oil

Step 1

Place oven-proof skillet over medium heat. Add a Tbsp of oil and the sausage pieces. Cook until mostly done, about 2-3 minutes each side.

Step 2

Meanwhile, crack the eggs into a large bowl, add a pinch of salt, and beat until well combined. Stir the caramelized onions into the eggs, and set aside.

Step 3

Stir in the asparagus, scraping up any bits stuck to the pan. Cook for another 2-3 minutes.

Step 4

Add the spinach and cook for another minute. Pour egg mixture into the pan and distribute ingredients into an even layer. Continue to cook on medium low for about 5-8 minutes.

Step 5

When eggs have mostly set, but there’s a little liquid left on top, start the broiler. Place skillet under broiler and cook, checking every 1-2 minutes, until the frittata is fully set.