Asparagus Frittata

Looking for a dish for a yummy start, midday boost, or perfect ending? Here’s one that you’ll want to indulge in—over and over again.


Makes 6

5 to 7 asparagus spears (cut into 3-inch lengths)
2 teaspoons olive oil
1 small onion, thinly sliced
1/2 teaspoon salt
5 to 7 asparagus spears, cut into 3-inch lengths
4 lightly beaten large eggs
1 cup shredded Gruyere or Swiss cheese

1  Using an ovenproof frying pan over low heat, heat olive oil.  Sauté onion with salt.

2  Add asparagus spears (cut into 3-inch lengths) and cook for about 3 minutes or until tender.

3  Pour eggs; cook until almost set but still runny on top, about 2 minutes.

4  Sprinkle shredded Gruyere or Swiss cheese over eggs and put in a preheated oven; broil until cheese is melted and browned, about 3 to 4 minutes.

5  Remove from oven and slide frittata onto a serving plate. Cut into wedges.

Photography by David Hanson │ Food Preparation by Chef Mia Yan of Magsaysay Institute of Hospitality and Culinary Arts, assisted by Abigail Aure │ Styling by Elaine P. Lim │ Phases are based on Dr. Agatson&rs