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–+ servings
Asparagus and Pea Frittata
Rebekah KukRebekah Kuk

Asparagus and Pea Frittata

A delightfully light meal that is perfect with salad, crusty bread, or alone.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 8 eggs pasture raised
  • 1-2 cups asparagus tough ends snapped off, stalks sliced into 2" pieces
  • 1 cup peas
  • 3/4 cups cheese I used Gouda; any type will do
  • 1/2 medium red onion sliced
  • 2 tablespoons fat either avocado oil, coconut oil, butter, or animal fat
  • 1 teaspoon sea salt or Real salt
  • 1/4-1/2 teaspoon fresh ground pepper
  • optional extra virgin olive oil for finishing
  • optional extra salt and pepper for finishing

Equipment

  • Oven safe skillet

Method
 

  1. Preheat oven to 400 degrees Fahrenheit. Crack eggs into a large bowl and whisk in salt, pepper and cheese. Prepare asparagus by snapping off the ends and then slicing them into two inch pieces. Peel and slice onion.
  2. Heat your choice of fat in a large, oven-safe skillet (I like cast iron). Sauté onion and asparagus for a few minutes until soft. Add in peas. Pour eggs over vegetables, jiggling the pan so everything settles nicely. Cook in pan for 4-5 minutes. To finish setting the eggs, slide the pan into the preheated oven for 5-8 minutes longer.
  3. Drizzle extra virgin olive oil and grind some fresh black pepper over top to serve.
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