my dish asparagus and onion fritata
November 4, 2020

Asparagus and Onion Frittata

By Ange's Table

Hello there.  Happy Hump Day to you.  I hope the first half of your week went well.

Life has been crazy around here.  I swear, I don’t know where the extra hours in the day have gone.  

You would think that since I work at home, I would be able to get so much more accomplished.  These past few weeks, that has not been the case.  

During the week, I have been able to get some things done before I start my shift for work.  But you would think the same way I use my old travel time in the morning to get things done, I would be able to use the evening travel time the same way. Yes?  Actually no.  A big fat NO. 

My work day ends at 4:30pm, which really means 4:45 most days.  I put away my laptop and work materials, and immediately start dinner.  But by the time I finish cooking, and we eat, it’s already close to 8:00pm.  I leave the boys to do the after dinner clean up, take a shower, and want to fall on my face by 9.  Bet you didn’t know you would have this much fun in your 40’s.

On days where I literally want to fall asleep at the dinner table, fast, but satisfying meals are in order.  And let me tell you, this Asparagus and Onion Frittata hits all the right spots.  It is warm, comforting and so delicious.  Served with simply dressed arugula on the side, this meal was amazing. 

onion and asparagus for frittata
Cook the asparagus and onions in olive oil
egg mix for fritata
Make sure you mix your egg mixture well.
pour egg mixture over onion and asparagus
Pour the egg mixture over the vegetables
asparagus and onion fritata out of oven
I love how it puffs up in the oven
my dish asparagus and onion fritata
So simple, but so delicious

Asparagus and Onion Frittata

  • 3 egg whites
  • 4 whole eggs
  • 1/2 onion, sliced
  • 1/2 bunch asparagus, cut into bite sized pieces
  • 1/3 cup oat milk
  • 3/4 tsp  seasoned salt mix
  • 1/2 cup fresh grated parmigiano reggiano cheese (omit for dairy free)
  • 2-3 Tbsp olive oil

Heat oil in a cast iron or oven safe pan over medium low heat.  Preheat the oven to 325’F as well.

Cook the onions and asparagus in olive oil until the onions become translucent, 5-7 minutes. 

While the vegetables are cooking, combine the egg whites, eggs, milk and  salt mix.  Be sure to mix very well.  Add in the grated cheese.

Pour the egg mixture into the vegetables, making sure the vegetables are evenly spaced out in the pan.  Cover, cook on low 8 minutes.

Uncover the pan, and place in the preheated oven for 8 more minutes.

Carefully remove the hot pan from the oven, and slice the frittata into wedges.


Eggs are a wonderful way to get a nutritious and delicious meal on the table fast.  How often do you think of having eggs for dinner?

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