I’m preparing for a class I’ll be teaching tomorrow night on the theme “Fresh Spring Harvest,” so there’s been a lot of rhubarb and asparagus action in my kitchen lately. Actually, I’d be using a lot of rhubarb and asparagus even if I weren’t teaching a class; it’s just natural to take advantage of what’s available locally when you can.
Usually I like a lot of big, bold flavours with a variety of spices and herbs, but I’ve been finding that right now I have a yearning for simplicity, like this asparagus and spinach soup or today’s asparagus and onion frittata. After our long, hard winter it’s time to let the flavours of nature’s delicate spring bounty shine.
I didn’t want to weigh down this frittata with cheese and a medley of vegetables. Instead, the asparagus is the star, with onions playing a supporting role, all encased in simple baked eggs seasoned only with salt and pepper. The asparagus still had a nice bite to it, adding textural interest as well as flavour and colour.
Ready in under 30 minutes, with only three main ingredients: delicious doesn’t get much more simple.
Asparagus and Onion Frittata
I took inspiration from this Jamie Oliver recipe to come up with this frittata. Yes, I could have added red chill pepper, or bell pepper and maybe some feta cheese. But you know, sometimes less really is more.
Preheat oven to 350℉.
- 1-1/2 tbsp grapeseed or olive oil
- 1 small onion, cut in half lengthwise and then sliced thinly across
- 6 to 8 spears of slender asparagus, cut into pieces about 3 inches long
- 6 eggs
- about 1/4 to 1/2 tsp freshly ground pepper (I confess, I didn’t measure)
- 1/2 tsp sea salt
Heat the oil in a medium-sized ovenproof skillet over medium heat (my pan is 9-1/2 inches at the top). Add the onions and sauté for a few minutes until they just start to take on some colour. Toss in the asparagus, and continue to fry the vegetables for about five minutes, stirring from time to time and taking care that the onions don’t get too dark.
Use a fork to whisk the eggs with the salt and pepper in a small bowl, then pour into the pan. Cook for a couple of minutes, stirring a bit and ensuring the asparagus is fairly evenly distributed. Then put the pan in the pre-heated oven and bake for 15 minutes.
When ready, the eggs will be cooked through but still moist. Cut into wedges and serve. This frittata would be a good choice for breakfast, or for lunch or dinner with a salad. Refrigerate any leftovers and enjoy the next day.