Orchard-Fresh Asparagus Breakfast Frittata
- Handful of freshly harvested asparagus, chopped into bite sized pieces.
- 2 – 3 large eggs
- 2 tablespoons finely diced onions
- 1 – 2 tablespoons olive oil
- 2 teaspoons grated Parmesan cheese
- Dried or fresh oregano, diced (optional)
- Chives (optional)
- Heat olive oil in a small oven-proof frying pan on medium heat. Add asparagus and onions. Sauté until tender. Add salt and pepper to taste, sprinkle on the herbs and add Parmesan cheese. Stir them in a bit.
- Crack your eggs in a separate bowl and beat with a fork. Add to a small frying pan. Stir slightly to combine ingredients but then let them sit at medium heat until the bottom is set and the top is partially cooked around the edges.
- Remove from stove top and place on top oven rack. Broil on high until the eggs are cooked through. (Make sure you watch it cook so that it doesn’t burn!)