Balsamic Onion and Asparagus Frittata

Happy #FrittataFriday! It’s like #ThrowbackThursday…but with eggs. No? Ok, maybe it’s not a thing yet (fetch will also never become a thing), but let’s not discount the wonder that is a frittata (or a Friday!). If you visit my blog regularly, you probably know how much I adore eggs + veggies. And this recipe is no exception!

Balsamic-glazed onions, paired with tender asparagus, cooked together in a pan of chili-flavored eggs, makes the taste buds do a happy dance. The mixture of textures and tastes results in one lovely meal, perfect for breakfast, lunch or dinner!

With spring fast-approaching us (or so they say…the temps in Wisconsin seem to think it’s STILL November, rather than nearly May), asparagus is readily available. So ditch the fatty hollandaise sauce and cook them up in this delicious, healthy way.

Balsamic Onion and Asparagus Frittata, adapted from Country Cleaver

Serves 4

• 1 medium white onion, halved and thinly sliced
• 2 tbsp coconut oil
• 4 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 lb thin asparagus stalks, ends trimmed, and sliced into 2″ long pieces
• 7 eggs
• 7 tbsp water
• 1/2 tsp sea salt
• 1 tsp fresh black pepper
• 1/2 tbsp chili powder

In a large, oven-safe skillet, heat coconut oil over medium heat. Saute sliced onions until they caramelize and are translucent brown, about 7-9 minutes. Increase heat to medium-high and stir in the balsamic vinegar to deglaze the pan.

Now preheat your oven to 450.

Once all liquid is cooked off, add the olive oil and asparagus, cook for 5 minutes or until tender.

While that cooks, whisk together eggs, water and spices in a medium-sized bowl.

Make sure vegetables cover the bottom of the skillet in an even layer (all spread out).

Pour the egg mixture on top and cook 5 minutes. Once the edges of the frittata begin to pull away from the sides of the skillet, transfer to the middle rack of your hot oven and cook 8-10 minutes, or until the middle of the frittata is set and no longer liquidy.

Remove from oven (use an oven mitt!!) and allow to cool at least 5 minutes before cutting into four slices. Serve hot, and enjoy!