Individual Asparagus and Caramelized Onion Frittatas

Asparagus OmeletI am a big fan of eggs in all forms and I absolutely love asparagus, so last week I made these asparagus and caramelized onions frittatas with a mix of cheeses and fresh herbs for breakfast and we loved it. For those who are unfamiliar with frittatas, they are defined as: an Italian dish made with fried beaten eggs, resembling a spanish tortilla (omelet).

Feel free to substitute my cheeses, herbs and vegetables for your favorite ones instead.

Enjoy!

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Ingredients

(4 servings)

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 cup thinly sliced onions
  • 14 asparagus, cut into small pieces
  • 6 beaten eggs
  • 1/3 cup shredded fontina cheese
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup cheddar cheese
  • 1/4 cup parmesan cheese
  • Salt and pepper
  • 1/4 cup heavy cream
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon chopped fresh basil
  • 1 teaspoon fresh thyme
  • Onion Omelet

Directions

  1. elt the butter and olive oil in a medium skillet over medium heat, add the onions and cook for about 10 to 12 minutes or until golden brown, stirring occasionally.
  2. reheat the oven to 375 F.
  3. lace all the ingredients in a medium bowl and mix well.
  4. ivide mixture equally into greased ramekins or individual oven proof dishes and bake for about 20 minutes or until tops are puffed and set.
  5. erve warm.

  6. Aspa-Onion omelet
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Comments

  1. says

    Love, love, love asparagus and cheese. In anything. Would have to add some sort of ham or sausage though to get the hubby to eat it. Beautiful photo of it.

  2. says

    This looks AMAZING! It’s reminding me of the spring time – which we need to be reminded of during thsi snow storm here in Chicago.

  3. says

    Frittatas are my favorite clean-out-the-fridge meal. You can basically put anything in them!

    I love the asparagus and caramelized onion combo. Perfection.

  4. says

    I make frittata and tortilla all the time–depending on the ingredients, I call it one or the other. I start them on top of the stove and finish them in the oven, but no matter how they’re made, they’re so delicious. I enjoy them as much for dinner as for brunch.

  5. says

    That sounds great! Asparagus goes so well with eggs and I really like all the cheeses you’ve used and the fresh herbs you’ve added–I am sure they make all the difference.

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