Spring Onion & Asparagus Frittata

Ingredients

• •1 bunch asparagus
• •1 tbsp coconut oil
• •½ tsp dried basil
• •8 eggs
• •sea salt
• •2 small spring onions

Method

Adapted from foodista.com

1. 1Preheat your oven to 425°F.
2. 2Heat the coconut oil in a large oven-safe pan or cast iron skillet over medium heat.
3. 3When the oil is hot, add the onions, a pinch of salt, a pinch of pepper, and ¼ tsp of the dried basil.
4. 4Cook, stirring occasionally, until the edges of the onions begin to turn golden and caramelize (about 8-10 minutes).
5. 5While the onions are cooking, steam the asparagus until tender and bright green. This took me about 5 to 7 minutes.
6. 6Set the asparagus aside when done. This can be done ahead of time if needed.
7. 7In a large bowl, whisk together the eggs with a good pinch of salt and the rest of the dried basil until the eggs are lighter in color and have gained a bit of volume.
8. 8When the onions are nice and caramelized, spread them out in an even layer in the bottom of your pan.
9. 9Making sure the heat is on medium, pour in the egg mixture.
10. 10Once the edges of the frittata are set, arrange the asparagus on top of the eggs (you can do this in any way you like).
11. 11Carefully place the frittata in the oven.
12. 12Bake it in the oven until the top is puffed and set, about 8 to 10 minutes.
13. 13Cool the frittata slightly before serving or moving to a plate or platter. It should slide out of the pan easily.