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.
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!