Classic Asparagus Frittata

• 2 teaspoons olive oil
• 1 small onion, thinly sliced
• 1/4 - 1/2 teaspoon sea salt
• 3/4 - 1 lb asparagus, cut into 1-inch diagonal lengths
• 4 large eggs, lightly beaten
• 1 cup shredded gruyere

1. Heat olive oil in a 10-inch oven-proof frying pan.
2. Add onions and salt and cook until onions are soft, about 3-mins.
3. Add asparagus. Cover and reduce heat to med-low.
4. Cook until asparagus are barely tender, 5-6 minutes.
5. ** preheat broiler while asparagus are cooking.
6. Pour eggs over asparagus and cook until almost set but still runny on top, about 2-mins.
7. Sprinkle cheese over eggs and put under broiler. Broil until cheese is melted and lightly brown, about 3 minutes.
8. Remove frittata from oven, gently loosen the edges, then slide frittata onto a serving plate. Cut into wedges.

olive oil, onion, salt, lengths, eggs, shredded gruyere

Taken from www.food.com/recipe/classic-asparagus-frittata-378210 (may not work)