Thursday, April 3, 2014

Roasted Asparagus and Gruyere Frittata

We have been eating so much asparagus lately that we are now close to being sick of it!   It's great roasted with olive oil, salt and pepper, in a frittata or mixed into a spring risotto.  Recipe for the frittata is below!


  • A bunch of asparagus, roasted in the oven at 400F for 20 minutes with salt and pepper.
  • 1 cup of gruyere cheese
  • 8 eggs, whisked
  • 1/2 cup of yellow onion, diced and sautéed
  • 1 clove of garlic minced and sautéed with the onion
  • 2 tsp of organic, salted butter


  1. In the pan that the onions and garlic are sautéed in, heat to medium heat and add the butter,  eggs, all but a handful of the gruyere and salt and pepper.
  2. Mix it with a spatula while it cooks, once it is half cooked and there is still a lot of runny eggs, arrange the asparagus on top and push it down a bit.  Cook it on the stove top for about 5 minutes.
  3. Sprinkle the top with remaining gruyere cheese and put under the broiler for about 2 minutes, until the top is cooked and browned.  

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