Dinner Favorites · Frittatas · Vegetables / Side Dishes

Skillet Spring Frittata with Asparagus and Cheese

News flash…..summer has (not officially) arrived in here in Las Vegas.

I had to break down and turn the air conditioner on two days ago because the temperatures have been in the high 90’s…..  and will hit almost 100 tomorrow.

….ugh…..

What I want to know is, what happened to spring? I mean, I was wearing a sweatshirt on my rides last week – and now, I have to get moving early this morning before it gets too hot to do it. Biking in 100 degree weather is NOT fun….

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Skillet Spring Frittata with Asparagus and Cheese – adapted from Serious Eats

1 1/2 tbs. olive oil
1/2 red onion, thinly sliced (about 1/2 cup)
1 serrano pepper, thinly sliced (about 1 tablespoon)
Freshly ground black pepper
1 bunch asparagus, ends trimmed and cut into 1-inch pieces
12 eggs, beaten
1/4 pound cheese, any smooth melting variety (I used a chive/green onion cheddar)
1/2 cup freshly chopped basil

Adjust broiler pan to 6 inches under element and preheat broiler to high. Heat the oil in a 12-inch skillet over medium-high heat until hot. Add the onion, pepper and a pinch of salt and cook until the onion is softened, 2 to 3 minutes. Add the asparagus and cook until crisp, 3 to 4 minutes, seasoning with pepper.

Meanwhile, beat the eggs and season with pepper.

Lower the heat to medium and add the eggs to the pan, moving the pan around to make sure they’re evenly distributed. Sprinkle with the cheese and cook until the eggs have almost set, about 8 minutes, then place under the broiler and broil until the top is barely set, 2 to 3 minutes. Remove from pan and let cool slightly

Top with the basil, slice into wedges and serve on a bed of mixed greens.

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