Asparagus and Mint Frittata

• 1 tablespoon olive oil
• 1/2 each red onion chopped
• 1 1/2 tablespoons mint leaves freshly minced
• 1 1/2 tablespoons parsley leaves freshly minced
• 8 ounces asparagus tough ends removed, cut into 1-inch pieces diagonally, steamed for 3 minutes
• 4 tablespoons parmesan, parmigiano-reggiano cheese, grated
• 1 x salt and black pepper to taste
• 4 large eggs beaten

1. Position the oven rack to upper middle and preheat the oven to 350F (180C).
2. Heat the oil in a 8-inch nonstick skillet over medium hight.
3. Add the red onions, stirring often, and cook until the onions become soft and slightly browned, about 5 minutes.
4. Stir in the mint, parsley, and aspragus until well combined.
5. Season with a bit salt and black pepper.
6. Arrange the mixture into a single layer.
7. Reduce heat to medium-low.
8. While the vegetables are cooking, mix together cheese, salt, black pepper to taste, and eggs until well blended.
9. Pour the egg-cheese mixture over the vegetables in the skillet.
10. Let the mixture cook for 1 to 2 minutes, until it starts to set.
11. With a heat-proof rubber spatular lift the edge that's closer to you, then tilt the pan to allow the runny mixture to go underneath.
12. Continue to cook for another 1 minute, then lift the edge and tilt the skillet once again.
13. Keep repeating the same steps until the eggs are not runny, about 2 to 3 minutes.
14. Put the skillet into preheated oven, and bake until it sets completely, about 3 minutes.
15. Remove from the oven, loosen the edge with a rubber spatular.
16. Transfer the frittata onto a serving plate.
17. Cut into wedges and serve warm.

olive oil, red onion, mint leaves freshly, parsley, minutes, parmesan, salt, eggs

Taken from recipeland.com/recipe/v/asparagus-mint-frittata--53397 (may not work)