asapragus on cutting board


What You'll Need:

  • 2 tablespoons olive oil
  • ½ small onion, minced
  • 1 pound spear asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
  • 6 large eggs
  • ¾ cup cream
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • 1 cup shredded Kentucky Moon Swiss cheese

Directions:

Preheat oven to 400° F. Heat a medium oven-proof skillet over medium-high heat. When hot drizzle in the olive oil and swirl the pan to coat the bottom. Add the minced onion and sauté for 4-5 minutes or until soft and translucent. Add the asparagus and cook for an additional 3 minutes. Lower the heat to medium and make sure the vegetables are spread evenly along the bottom of the pan.

In a separate bowl, whisk the eggs and cream together, then add salt and pepper. Pour the egg mixture into the pan and swirl around. Cook until almost set, but still wet on top, about 4 to 5 minutes. Use a high heat silicone spatula to lift the edges and let raw egg mixture slide underneath to cook. When you have a fairly thick cooked egg “shell”, sprinkle with the Kentucky Moon cheese and put the whole pan in oven until cheese is melted and browned, and the center is set, about 10 to 12 minutes, depending on thickness of your frittata.

Remove pan from oven with hotpads (don’t forget the handle with be HOT) and set it aside to rest for 2-3 minutes. Get out a large plate or cutting board that will hold your frittata and a knife. When the frittata has rested, slide your spatula around the edges to loosen. Either invert the plate over the skillet and flip it quickly or flip the pan onto the cutting board in one swift motion. Cut into wedges and serve.