6 extra large eggs
½ cup Gruyere cheese, finely grated
½ yellow onion, minced
½ cup (approximately 3 oz) asparagus, trimmed and diced on bias into ¼ inch slices
½ cup kielbasa, diced into ¼ inch pieces
¼ tspn salt
¼ tspn pepper
1 tb olive oil


Prep time: 10 minutes  |  Cook time: 15 minutes

Preheat oven to 350 degrees. In a bowl, whisk eggs, Gruyere, salt and pepper together.

Heat oil in a 10-inch oven safe non-stick skillet over medium low heat. Add onion and cook for 1 minute. Add asparagus and cook for another 2 minutes. Add Kielbasa and cook for 4 minutes until the onions are translucent and kielbasa is just starting to brown.

Add the egg and cheese mixture and stir gently for approximately 30 seconds. With a rubber spatula, gently pull the cooked eggs from the edge and tilt the skillet allowing the uncooked eggs to run to the bottom. Continue on doing this around the skillet for 3-4 minutes until the eggs are mostly set but still moist.

Transfer skillet to oven and bake for 4-5 minutes until frittata is set. Run a spatula around the edge of the frittata and tilt the skillet towards the plate to slide it onto the serving plate. Serve warm or at room temperature with fresh tomatoes, ketchup or as is.

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