Asparagus Frittata

Asparagus is in season, and this is one of the easiest ways to bring it into the kitchen. This stovetop frittata with lemon, thyme, and Greek yogurt comes together with a few simple ingredients — light, fresh, and perfect this time of year.

Ingredients

• 1 bunch asparagus (trimmed, cut into 1–2 inch pieces)

• 1 yellow onion, thinly sliced

• 1–2 cloves garlic (added late)

• 6–8 eggs

• 2–3 tbsp Greek yogurt (full-fat or 2%)

• 1–2 tbsp milk or cream (optional)

• 1⁄2 cup grated Parmesan or pecorino

• 1–2 tsp fresh thyme leaves

• Zest of 1 lemon

• Olive oil or butter

• Salt & pepper

Instructions (Stovetop Only):

1. Build the Base: Heat olive oil in a skillet. Add onions with a pinch of salt and cook 10–15 minutes until soft and lightly golden. Add garlic in the last 1–2 minutes.

2. Add Asparagus: Stir in asparagus and cook 3–4 minutes until tender but still bright.
3. Mix Eggs: Whisk eggs, Greek yogurt, milk/cream (if using), Parmesan, thyme, lemon zest, salt

4. Combine: Pour egg mixture into skillet. Gently stir once and let edges set (2–3 minutes).
5. Cook Covered: Reduce heat to low, cover with a lid, and cook 10–12 minutes until mostly set with slight jiggle in center.

6. Optional Flip: Slide onto a plate, flip back into pan, cook 2–3 more minutes for a golden top.

Finish & Serve:

Squeeze of fresh lemon juice

Drizzle of olive oil

Fresh thyme leaves

Shaved Parmesan

Flaky salt