February 10, 2014
Spring will be making an appearance soon and this spring onion and asparagus frittata celebrates the season's ingredients. This dish can be eaten for any meal of the day. For a richer frittata, feel free to add cheese to the eggs. Goat cheese would be especially delicious.
Spring Onion and Asparagus Frittata
Recipe from Sweet Miscellany
small/medium spring onions, tops trimmed and sliced
1 tbsp coconut oil or Earth Balance coconut spread
1/2 tsp crushed dried basil, divided
sea salt
pepper
8 eggs (free range if possible)
1 bunch of asparagus, woody ends trimmed
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