Frittata with asparagus

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4

Get your dose of healthy fiber and protein with this delicious frittata, literally bursting with juicy spring asparagus. Sliced spears are pan-fried with onions, then topped with a mixture of eggs, Greek feta, and heavy cream, and finished in the oven. To prepare, use a cast iron or other oven-safe skillet. Serve the frittata hot or chilled. It's perfect for breakfast, brunch, dinner, or a hearty snack.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 bunch thin asparagus, trimmed and cut into 2cm pieces (about 2 cups)
2 tablespoons unsalted butter
1 small onion, finely chopped
4 large eggs
0.5 cups heavy cream
1 cup crumbled feta

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat the oven to broil. Melt the butter in a 9-inch cast iron skillet. Add the onion and cook until softened, about 5 minutes. Add the asparagus and cook until tender, 2 minutes.
In a medium bowl, whisk together the eggs, cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth. Stir in the feta. Pour the egg mixture over the asparagus and cook until almost set, 2-4 minutes.