Close

Caramelized Onion and Asparagus Frittata Recipe

Here's a spring breakfast you can feel good about serving...and eating! We've partnered with Marcella DiLonardo, founder of Modest Marce, to create this delicious frittata. No flipping required.

Modest Marce logo

heymodestmarce.com

The frittata recipe is very similar to an omelet, but in my opinion SO much better. You can pack so much flavor into a frittata, and you don’t have to worry about cooking and flipping them perfectly! Because honestly, every time I try to make an omelet, I end up with scrambled eggs. I think the frittata is one of the most underrated breakfast foods so let’s give it some love in 2017.

Growing up, I wasn’t a fan of eating any sort of egg dish. If forced to eat eggs, I would scramble them and smother them in ketchup to hide the taste. One day, my mom baked a frittata and I found myself sneaking to the fridge to steal a bite or two (or three). I couldn’t let anyone know I was actually eating eggs, the one food I refused to eat!

Here is a sophisticated version of my secret favorite breakfast dish that I don’t eat in secret anymore. Something as simple as caramelized onions adds so much flavor. One of my favorite things about this dish is its versatility. You can add all sorts of ingredients and end up with a delicious concoction!

Take this frittata recipe and use it as the perfect base. I kept this one simple and vegetarian, but feel free to mix it up! I even like to add in pancetta or smoked soppressata once in a while!

Print Recipe
Caramelized Onion and Asparagus Frittata Recipe
Votes: 4
Rating: 4.25
You:
Rate this recipe!
Servings
6
Ingredients
  • 1/4 cup unsalted butter
  • 2 cloves garlic minced
  • 3 medium onions thinly sliced
  • 6 large eggs
  • 5 stalks asparagus blanched and chopped
  • 1/2 cup panko bread crumbs
  • 1 cup aged asiago cheese grated
  • salt and pepper to taste
  • 1 tablespoon fresh parsley rough chop
Servings
6
Ingredients
  • 1/4 cup unsalted butter
  • 2 cloves garlic minced
  • 3 medium onions thinly sliced
  • 6 large eggs
  • 5 stalks asparagus blanched and chopped
  • 1/2 cup panko bread crumbs
  • 1 cup aged asiago cheese grated
  • salt and pepper to taste
  • 1 tablespoon fresh parsley rough chop
Votes: 4
Rating: 4.25
You:
Rate this recipe!
Instructions
  1. In a non-stick oven-safe skillet, melt the butter & garlic together over low heat.
  2. Add the onions and cook for 15 minutes. Turn the heat up to medium and cook for an additional 15 to 20 minutes. The onions should cook down completely and caramelize. Season with salt and pepper then set aside to cool.
  3. While the onions cool add the eggs to a large mixing bowl and whisk.
  4. Stir in the asparagus pieces, bread crumbs, asiago cheese, parsley, caramelized onions, salt and pepper.
  5. Pour back into the non-stick skillet (oven-safe) and bake at 350 degrees for 20 minutes or until frittata puffs.
  6. Garnish with fresh parsley and serve.

Comments

  1. Justin

    This looks amazing! Love all the copper

    January 12, 2017 | Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

I Made ThisQuestions

Pinterest
Facebook
Google+
Twitter