Asparagus Frittata With Caramelized Onions & Brie

1/2 lb asparagus, trimmed and sliced into bite size pieces

1 medium red bell pepper, cored, seeded and coarsely chopped

1 medium onion, finely chopped

4  tbsps olive oil

1 tbsp butter

2 tbsps balsamic vinegar

1 tsp brown sugar

8 eggs, well beaten

1/2 cup milk

1 tbsp finely minced fresh basil

Salt and pepper to taste

4 oz coarsely chopped brie
(about 1 cup)

1/2 cup grated parmesan cheese


Steam or boil asparagus until just tender and set aside. Heat 2 tablespoons of the olive oil and 1 tablespoon butter in a medium ovenproof skillet over medium high heat. Add onions and salt and pepper cooking until onions are very soft and golden brown about 10-15 minutes. Stir frequently to avoid burning the onions. Stir in the vinegar and sugar and cook until the vinegar is reduced to a glaze – about 2 minutes. Transfer to a plate and keep warm.

Heat the additional 2 tablespoons of olive oil in the pan over medium high heat. Add red pepper and sauté until soft about 3-4 minutes. Stir the onions into the pan along with the asparagus.  Whisk eggs, milk, basil, brie and salt an pepper together in a bowl.  Pour over the asparagus/onion mixture and reduce heat to medium low. With a rubber spatula lift the cooked part of the egg up and tilt pan allowing the uncooked eggs to flow underneath. Continue cooking occasionally lifting and egg mixture as described above until the top is almost set. About 5-6 minutes. Sprinkle with the parmesan and place under the broiler until puffed and golden brown – about 1-2 minutes.

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