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Asparagus Frittata with Blue Cheese & Pecans.

  • 2 small bunches
    asparagus
  • 1 (4 oz) pkg
    crumbled blue cheese
  • 12
    eggs
  • 2 cloves
    garlic
  • 1 cup
    pecans, dry roasted
  • 1 medium
    yellow onion
  •  
    black pepper
  •  
    butter, unsalted
  •  
    salt
  • 1
    Peel and small dice onion. Peel and mince garlic.
    1 medium yellow onion
    2 cloves garlic
  • 2
    Wash and snap or cut off the woody ends of the asparagus; cut into 2-inch pieces.
    2 small bunches asparagus
  • 3
    Preheat an ovenproof skillet over medium-high heat.
  • 4
    When skillet is hot, add butter and swirl to coat bottom. Add the onion and garlic; cook, stirring frequently, until softened and lightly browned, 3-4 minutes.
    2 tbsp butter, unsalted
  • 5
    In a large bowl, whisk together eggs, water, salt, pepper, and half the cheese.
    12 eggs
    ¼ cup water
    ½ tsp salt
    ½ tsp black pepper
    1 (4 oz) pkg crumbled blue cheese
  • 6
    Add more butter to the skillet, followed by the asparagus. Cook, stirring occasionally, for 2-3 minutes.
    2 tbsp butter, unsalted
  • 7
    Preheat oven to broil and position rack under the broiler.
  • 8
    Spread out the asparagus evenly in the skillet. Reduce heat to medium-low and pour in the egg mixture. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but the top is still runny, 5-7 minutes.
  • 9
    Sprinkle with the remaining cheese. Place skillet in the oven until the top is set, 2-3 minutes.
  • 10
    Roughly chop the pecans.
    1 cup pecans, dry roasted
  • 11
    To serve, cut frittata into wedges and place on a plate; sprinkle with pecans. Enjoy!