Note: My sister and I have been making this frittata for over 20 years. I’m not sure where the recipe originated but I have tweaked it over the years by adding fresh herbs and Savor of course! This is delicious warm or room temperature. While baking it may look like there is too much olive oil but it will all reabsorb as the frittata cools.
- 1 cup olive oil
- 2 yellow onions, small dice, about 2 1/2 cups
- 2 cloves of garlic, minced
- 1 tablespoon Savor
- 1 1/2 pounds fresh asparagus, steamed and cut into 1 inch pieces
- 1 cup dried plain bread crumbs
- 1 1/2 cups grated Parmesan cheese
- 1 cup chopped flat leaf parsley
- 1/3 cup chopped fresh basil
- 1 teaspoon chopped fresh thyme
- 10 large eggs, lightly beaten
- Heat oven to 350 degrees
- In a large saute pan, over medium heat add the oil, onions, garlic and Savor. Cook for about 7-8 minutes or until the onions have softened.
- Add the asparagus, bread crumbs, cheese, parsley, basil and thyme. Stir to combine and cook for a minute or two.
- Remove the pan from the heat and add the eggs while stirring constantly.
- Pour the mixture into a 9″x 13″ pan and place into the oven.
- Bake for about 40 minutes.
- Allow the frittata to set for about 20 minutes before cutting into pieces.