Spring Onion & Asparagus Frittata Recipe

Heat the coconut oil in a large oven-safe pan or cast iron skillet over medium heat. Once shimmering, add the spring onions, a pinch of sea salt, a pinch of bell pepper, and 1/4 teaspoon of the dried basil. Cook, stirring occasionally, until the edges of the onions start to turn golden and caramelize, about 8 to 10 minutes.

While the onions are cooking, steam the asparagus until it's tender and bright green; this usually takes about 5 to 7 minutes. Set the asparagus aside. (You can do this part ahead of time if you like.) In a large bowl, whisk the 8 eggs with a good pinch of sea salt and the remaining dried basil until the mixture is lighter in color and has gained a bit of volume.

Once the onions are caramelized, spread them into an even layer in the bottom of your pan. Keeping the heat on medium, pour in the egg mixture. As soon as the edges of the frittata begin to set, arrange the steamed asparagus on top of the eggs. Carefully transfer the pan to the preheated oven.