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I'm so excited you are here! Savor by Juliana is inspired by a love for all things creative. I'll be sharing a collection of recipes, nutrition tips, and charming home & kitchen finds. 

With a passion for cooking and nutrition, I'll dish out simple, wholesome recipes for every season. My food philosophy is keep it simple and well-balanced. 

Meet Juliana

Asparagus Frittata with Caramelized Shallots


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!

Recipe: Asparagus Frittata with Caramelized Shallots


  • 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


  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!

based in Dallas-Fort Worth

Registered Dietitian

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