Love brunch on the weekends? Frittatas are super simple to make, an easy clean-up, and a delicious way to get in a serving of veggies at breakfast. It’s also a pretty breakfast dish to make for company. Pair with a side of leafy greens, breakfast potatoes, fresh fruit, or toast. A meal to savor for sure!

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Recipe: Asparagus Frittata with Caramelized Shallots

Ingredients:

• 10 large eggs
• ½ cup whole milk
• ½ cup grated fontina cheese
• ½ cup grated gruyere cheese
• ½ teaspoon salt
• ¼ teaspoon freshly cracked pepper
• 1 tablespoon fresh tarragon, finely chopped
• 3 shallots, thinly sliced
• 1 bunch fresh asparagus

Directions:

1. Preheat oven to 375°F.
2. In a bowl, whisk eggs and milk together. Sprinkle in grated fontina, grated gruyere, chopped tarragon, salt and pepper. Stir once and set aside.
3. Wash asparagus and pat dry with a towel. Snap off ends and slice spears into 1 inch pieces.
4. In a 10-inch cast iron skillet, warm olive oil over medium heat. Add the sliced shallots and cook for 3-5 minutes until caramelized. Add the asparagus and cook until slightly softened, about 3-4 minutes.
5. Pour the egg mixture over the shallots and asparagus in skillet. Cook for about 5 minutes until frittata begins to set.
6. Transfer the frittata to the oven and cook for about 15 minutes until golden-brown on top.
7. Remove from oven and let sit for 5 minutes. Using a spatula, release the edges of the frittata from the pan. Slice into wedges and enjoy!