2 teaspoons olive oil
\n1 small onion, thinly sliced
\n1\/2 teaspoon \tsalt
\n1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
\n4 large eggs, lightly beaten
\n1 cup shredded Gruyere or Swiss cheese<\/span><\/span><\/span><\/p>\n
Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.<\/p>\n
Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.<\/p>\n
Serves 4.<\/p>\n","protected":false},"excerpt":{"rendered":"
2 teaspoons olive oil 1 small onion, thinly sliced 1\/2 teaspoon salt 1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths 4 large eggs, lightly beaten 1 cup shredded Gruyere or Swiss cheese Heat olive oil … Continue reading