This simple Asparagus Gruyere Frittata only has 6 ingredients, and is a cinch to make. It's a delicious and hearty savory breakfast!
8extra large eggs
1bunch of thin asparagus
1cupof chopped yellow onion
Preheat the oven to 350 degrees F.
When selecting asparagus, I recommend choosing thin asparagus. To an extent, thick vs. thin asparagus is a preference. I’m a thin asparagus girl. Cut the asparagus into 1 inch pieces.
Melt the butter in an 8 inch oven proof skillet, and saute the onions for about 5 minutes with a good pinch of salt and pepper over medium heat.
While the onions are softening up, whisk together the eggs, cream, and 1 cup of gruyere. Season the egg mixture with a heavy pinch of salt and pepper.
Add your asparagus to the pan, and pour your egg mixture on top.
Sprinkle the remaining 1/4 cup of gruyere on top, and bake your frittata for 30-35 minutes, until a knife inserted into the center comes out cleanly. It’s really important not to overcook the frittata, or you will literally cook all the moisture out of it and it will be yucky and dry. Once those eggs are cooked, time to eat!