Asparagus Frittata
Susan Mulvihill created this protein-rich dish after switching to a vegetarian diet. Serve with fruit for breakfast or with a simple salad for dinner.
- Time: 20 min
Source: Sunset Magazine
Ingredients
- teaspoons olive oil
- small onion, thinly sliced
- teaspoon salt
- pound asparagus, tough stem ends snapped off and spears cut diagonally into 1-in
- large eggs, lightly beaten
- shredded Gruyère or Swiss cheese