Asparagus and Mint Frittata

1. 1

   Position the oven rack to upper middle and preheat the oven to 350F (180C).

2. 2

   Heat the oil in a 8-inch nonstick skillet over medium hight.

3. 3

   Add the red onions, stirring often, and cook until the onions become soft and slightly browned, about 5 minutes.

4. 4

   Stir in the mint, parsley, and aspragus until well combined.

5. 5

   Season with a bit salt and black pepper.

6. 6

   Arrange the mixture into a single layer.

7. 7

   Reduce heat to medium-low.

8. 8

   While the vegetables are cooking, mix together cheese, salt, black pepper to taste, and eggs until well blended.

9. 9

   Pour the egg-cheese mixture over the vegetables in the skillet.

10. 10

    Let the mixture cook for 1 to 2 minutes, until it starts to set.

11. 11

    With a heat-proof rubber spatular lift the edge that's closer to you, then tilt the pan to allow the runny mixture to go underneath.

12. 12

    Continue to cook for another 1 minute, then lift the edge and tilt the skillet once again.

13. 13

    Keep repeating the same steps until the eggs are not runny, about 2 to 3 minutes.

14. 14

    Put the skillet into preheated oven, and bake until it sets completely, about 3 minutes.

15. 15

    Remove from the oven, loosen the edge with a rubber spatular.

16. 16

    Transfer the frittata onto a serving plate.

17. 17

    Cut into wedges and serve warm.

* Per serving · 4 servings · Values may vary.