Orchard-Fresh Asparagus Breakfast Frittata


  • Handful of freshly harvested asparagus, chopped into bite sized pieces.
  • 23 large eggs
  • 2 tablespoons finely diced onions
  • 12 tablespoons olive oil
  • 2 teaspoons grated Parmesan cheese
  • Dried or fresh oregano, diced (optional)
  • Chives (optional)


  1. 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.
  2. 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.
  3. 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!)