Caramelized Onion, Mushroom & Asparagus Frittata
Frittatas are honestly one of the easiest things to make in the kitchen, but I find they are often overlooked! Not only are they delicious, they are so versatile and are perfect for breakfast, brunch or dinner! Ideal in my book. This combination of caramelized onion, mushrooms and asparagus is one of my favorites. I think the onions give a lovely flavor to the overall dish, without being overpowering. I also love to add fresh goat cheese to my frittatas, but that is completely up to you! Make this dish for brunch with friends, or to save for dinner during the week. Enjoy!
- 6 extra large eggs (I choose cage free, organic and vegetarian-fed)
- 2 sweet white onions
- 1 cup of chopped asparagus (6-8 large stalks, cleaned and chopped)
- 1/2 cup white mushrooms, chopped
- 1/4 teaspoon paprika
- Salt and pepper to taste
- Goat cheese (optional)
- Chop your onions. You'll want to remove the skin and first papery layer (this won't caramelize). No need to dice, we are going for onion strings here.
- In a large frypan or cast iron pan, add a healthy amount of olive oil or an oil and butter mixture (my preferred method). Heat the pan on medium/high until the oil is glistening. Add the onions to the pan and spread them out as evenly as possible. You'll want to let the onions rest in the pan, stirring occasionally. These take a little time (15-20 mins), but it's so worth it to get that sweet oniony flavor into your dish.
- Allow the onions to cool before adding them to the eggs.
- Whisk your eggs in a bowl and add salt, pepper and paprika.
- Once you have cleaned and chopped the asparagus and mushrooms, add them to the eggs. Add the onions once they have cooled. Mix thoroughly.
- Place your egg mixture into an oiled baking dish. I used a X x X glass baking dish. I add the goat cheese to the top of the frittata at this time.
- Bake at 375F for 30-40 minutes or until the eggs have set and formed a golden brown crust.