Spring frittata with caramelized onions, asparagus, basil & feta
If there is one dish to master in the kitchen, it’s a frittata. Not because it is difficult. Just the opposite: it’s so easy and incredibly versatile! This one is singing with Spring produce and it is so delicious.
Whether it’s an easy weeknight dinner or a beautiful Sunday brunch, fritattas are my jam.
THE DISH:
spring frittata with caramelized onions, asparagus, basil & feta | serves 4-6
THE STUFF:
½ pound thin asparagus, trimmed
EVOO
Kosher S+P
8 large eggs
½ cup whole milk
1 yellow onion, halved and sliced
2 teaspoons balsamic vinegar
2 tablespoons chopped basil
2 ounces feta
THE HOW-TO:
Preheat the oven to 400°F.
Toss the asparagus with 1 teaspoon of EVOO and season with S+P. Place on a baking sheet and bake for 4 minutes. Set aside.
In a large mixing bowl, whisk together the eggs, milk, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
Warm 1 tablespoon EVOO in a 10-inch ovenproof skillet over medium heat. Add the onion and season with S+P. Saute, stirring often, until onions begin to turn brown, about 5 minutes. Stir in the balsamic vinegar, lower heat to low, and saute, stirring occasionally, until onions are a deep brown, about 20 minutes.
Carefully pour the egg mixture into the skillet. Add the asparagus and sprinkle the frittata with the basil and feta.
Transfer to the middle rack in the oven and bake until eggs are set, 16-18 minutes. Serve frittata warm or at room temperature. I love it with sliced avocado and hot sauce.