Login to Save Like

Ingredients

• FOR THE FILLING:
• 3 tablespoons extra virgin olive oil
• 2 cups sliced spring or yellow onion (1 medium)
• 1 large bunch pencil asparagus, trimmed and cut pieces about 1 inch long
• Kosher salt and freshly ground black pepper
• FOR THE BASE:
• 8 eggs
• 2 tablespoons whole milk
• 2 tablespoons extra virgin olive oil
• 1/4 cup freshly grated Parmigiano Reggiano
• Kosher salt and freshly ground pepper
• 1/2 cup coarsely chopped basil

Description

Asparagus Frittata - The Huffington Post

Kitchen Daily