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Asparagus Oven Frittata

From Lynne Wilson

Preheat oven to 425ºF


2 cups asparagus, cut into ¾ inch lengths
2 Tbsp. onion, finely chopped
3 Tbsp. butter
6 eggs
⅓ cup heavy cream
½ tsp. salt
⅛ tsp. pepper
1 – 1½ cups shredded Muenster cheese


Blanch asparagus in boiling, salted water for 5-8 minutes. Drain well. Sauté onion in 1 Tbsp. butter until soft. In a separate bowl beat together the eggs, heavy cream, salt and pepper until mixed. Add onions. In a shallow 10” baking pan melt the remaining butter to coat the pan, then pour in the egg mixture.

Arrange the asparagus pieces in a single layer over the eggs. Bake in oven for 5 minutes or until almost done. Remove from oven, cover with Muenster cheese and bake for 5-10 minutes longer until eggs are puffed and cheese is melted. Serve immediately.

Serves 6