I was planning to make this frittata last week (since I had it on my menu plan)... but my husband vetoed it calling it 'egg pie'. That's okay, more for me, because he really missed out on this one! While a frittata is kind of like an omelet... maybe it is the roasted asparagus or the broiled finish, but it is so much better.
1 bunch of asparagus
2 tbsp cream
1 small onion, chopped
1 tbsp lemon juice
.25 cup shredded white cheese (I used white cheddar)
salt and pepper
1. Roast asparagus in a dry cast iron skillet for about 5 minutes on medium heat (shift asparagus around to avoid burning). Remove asparagus and set aside. Add butter and chopped onions, cook for 2 minutes.
2. While onions cook, whisk together six eggs, cream, lemon juice, rosemary, salt, and pepper. Pour egg mixture over the cooked onions. Add asparagus, then cheese. Cook for 5 minutes, or until egg is mostly set.
3. Turn on broiler and finish cooking eggs under broiler for 3 minutes. Enjoy!