Ingredients
- 6 tablespoons olive oil
- 1 1/4 pounds asparagus
- 1 1/2 cups onion, finely chopped
- pinch of sea salt
- 1/2 teaspoon pepper
- 8 eggs
- handful of fresh herbs, roughly chopped
Directions
- Prepare asparagus: Wash well, then break off the end of each stalk where it snaps easily when bent. Discard the end. Chop the remaining stems and tips into bite-sized pieces. Warm the oil in a large nonstick pan. Add asparagus, onion, salt, and pepper and saute on low heat until vegetables are soft. If necessary, add a small amount of water to help steam the asparagus. While vegetables are cooking, crack eggs into Whiskware Egg Mixer and shake to whisk. When vegetables are soft, toss fresh herbs (dill and parsley are pictured) into pan, pour eggs over the top, and stir to combine. Cook, stirring gently, until eggs set and fritaja is firm throughout. Slice, serve, and enjoy!
Recipe Note
WHIP THIS UP WHEN: You want to impress your brunch guests with a bit of Baltic fare. DON'T FORGET: The Whiskware Egg Mixer whips up perfectly frothy eggs in a flash, and features a built-in egg cracker, a removable egg separator, and minimal mess.
