The Little Big Spoon is kicking off her guest blog this spring with a few of our favorite things: Mother’s Day and fresh seasonal vegetables! This super easy, one pan vegetable frittata is featuring the asparagus. Of course, have fun with your frittata and be easy on your fridge. Whatever veggies are left over from the week will do just perfectly sautéed and added in. Promise, you will love it!
Don’t forget the fresh pressed OJ (to top off that champagne, of course).
What You’ll Need …
- 2 Tbsp avocado oil or another sauté oil
- 1/2 medium size red onion, sliced
- 1/2 c mushrooms, chopped
- 6 sprigs of asparagus, chopped (plus more for decoration)
- 6 eggs
- 1 c havarti cheese, grated (jack cheese would also be nice)
- optional: 1/2 hot pepper like a jalapeño or habanero
- 1/4 tsp garlic powder, sea salt and pepper
What To Do …
- Preheat oven to 375º.
- Heat a 10″ oven safe pan to medium/low and add oil.
- Once the oil is shiny, add onions and stir until onions start to turn translucent.
- Now add mushrooms and asparagus with butter. Continue to stir until vegetables are softened but still have a bite to them. Asparagus should just turn bright green.
- Turn heat to low.
- In a medium size bowl crack all the eggs, add the spices and whisk. Add the cheese and fold to combine.
- Add egg mixture to the pan. Allow to cook until the eggs just start to pull away from the sides.*
- Transfer pan to oven and bake for 5-10 minutes, or until the center is no longer wet.*
- To brown the top – broil for 1 minute.
- Serve directly from the pan, and enjoy!
*notes*
– If you want to forgo the baking part, you can keep the eggs on the stove for longer, on low. Then simply hit it with a broil to brown up the top. Just know the bottom of the frittata may brown more than when you bake.
– All oven temperatures vary, so keep an eye out on your frittata as it may be quicker to cook, or take a bit longer.
